Rwanda and Uganda are two of the best places to turn for delicious, juicy coffees.
Rwamatamu comes to us from our closest relationship to date - one that began in in Middlesbrough. Read more here.
Our natural Ugandan comes from the Rwenzori Mountains in the South-West of Uganda. The climate and altitude in the Rwenzoris are perfect for growing great coffee.
From the Great Taste Award judges: "A real mouthful of flavours: whisky and blueberry; fruity, rich and smooth with just a hint of balanced acidity. Beautifully smooth and easy to drink and equally good with a touch of milk, bringing out even more of the boozy notes".
The natural process requires skill and attention to get right. The ripe coffee cherry is picked and left out to ferment in the sun, turned regularly so that no mould grows. The enzymatic reactions that occur here sink right into the seed (or bean), and leave you with a coffee that's full of funkiness and complexity.
The process historically was common in places with less water available, but you'll see it all over the world these days, in producer's quests to find wild results in their lots.
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The funkiness of Two Stories has to be tasted to be believed! It's packed full of fruitiness and juicy acidity, and might just redefine what the word 'intense' means to you...
TWO STORIES
1:16 ratio, steeped for 4 minutes and left to settle. No plunger needed!
20g coffee, 320ml water. Total brew time = 2:30-3:00mins.
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We love how the world of coffee changes with the seasons. If you like this, take a look at some of our suggestions here - you might just find your new favourite.
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We're working closely with Agri Evolve, the people behind our Ugandan coffee. By pledging an additional 60p per kilo of green coffee we buy, we will be supporting their ACE 2030 project, a 10-year plan emphasising the integral link between agriculture, community and the environment.
As well as planting a tree for each kilo sold, the coffee you buy also supports various community projects, including supporting a local school and helping young mothers start their own businesses, after leaving school early.
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When “responsibly sourced coffee” is part of your mission, the beauty is that it becomes more possible to achieve as time goes on.
We’ve been able to foster some amazing relationships over the last few years, and this is the closest one yet - one that started out in our very own Bedford St. Coffee when Bernice was working as a barista while studying at Teesside University.
Since starting to take over operations back home, we've had hours of fantastic conversation with Bernice and her husband, Luke. We're incredibly fortunate to be able to have such close links to Rwamatamu, and we're excited to continue the meaningful dialogue for years to come.
Everyone's setup is unique, but here are some good starting points.
