My First Time Cupping Umunyana Coffee: A Journey Shared Over Cups

I can still smell it—the rich, earthy aroma of my very first roast.

There’s something magical about watching green coffee beans transform, cracking and darkening as they develop their unique flavors. I had spent so much time sourcing the best organic coffee beans from Rwanda, but this moment—roasting them myself and finally tasting them—was surreal.

But what made this moment even more special? I didn’t experience it alone.

Sourcing the Beans: A Special Connection

My journey wouldn’t have been possible without my wonderful friend and mentor, Nadine, a fellow genocide survivor and the owner of Neza Café in Vancouver.

For months and months, Nadine has been guiding me, supporting me, and helping me source the most incredible Rwandan coffee beans. She even connected me with women farmers back home, ensuring that Umunyana Coffee not only tells a story, but also empowers the women behind it.

"Knowing that my first roast came from these carefully sourced beans—beans grown with care, resilience, and a deep love for coffee—made this moment even more emotional."

Slurping, Smiling, and the Art of Tasting Coffee

The first time I cupped my coffee, I was with Johnny, my wonderful roaster, and his business partner, Chase. They introduced me to the world of coffee cupping, and let’s just say—I quickly learned that slurping is essential.

Johnny and Jess were fully committed to the slurp, making loud, exaggerated sounds that had us all laughing. “The louder the slurp, the better the taste!” Johnny said, and I couldn’t stop smiling. It was so much fun—who knew tasting coffee could be so playful?

Later, I had another amazing cupping session with my wonderful neighbors and friends, Jake and Matthew. This time, we used a French press to cup the coffee, which added a whole new experience. They even helped me write down the flavor notes and aromas, which was incredibly helpful.

We sat there, inhaling the deep chocolatey, nutty aromas, taking turns identifying hints of citrus, caramel, and floral undertones. Every cup was a discovery, and sharing it with people I care about made it even more meaningful.

From Bean to Brew: Tasting Umunyana Coffee for the First Time

Cupping coffee isn’t just about drinking it—it’s about experiencing it.

The first slurp? Bright and citrusy. Notes of sweet berries, a hint of caramel, and a smooth, balanced finish.

One roast had a deep chocolatey richness, while another had delicate floral and tea-like qualities. It amazed me how even small changes in roasting or brewing could completely transform the taste.

Learning the Art of Coffee Cupping

Cupping with Johnny, Chase, Jake, and Matthew made me realize something—coffee isn’t just about the taste. It’s about the experience. The laughter, the conversations, the shared excitement over a new flavor—it all adds to the magic.

Here’s what the process looked like:

We started with the aroma—taking in the fragrance of freshly ground beans before hot water was added.

Then, we let the coffee bloom, watching as the rich oils rose to the surface.

Finally, the fun part—slurping! Loud slurping is encouraged (and honestly, hilarious)—it helps spread the coffee across your taste buds to capture every flavor note.

Each sip was a moment of discovery, and sharing it with such incredible people made it even more unforgettable.

I Can’t Wait for You to Taste It!

This experience made me fall in love with Umunyana Coffee even more. It’s not just coffee—it’s culture, it’s history, it’s resilience. And soon, you’ll be able to experience it for yourself.

I can’t wait to share these flavors with you. To sip, to savor, and to celebrate the journey of these beans together. Stay tuned—Umunyana Coffee is coming your way!

How do you love your coffee? Drop a comment below—I’d love to hear! 

#UmunyanaCoffee #TasteTheStory #FromRwandaToLA #CuppingExperience #SipWithPurpose #WomenInCoffee