Why Coffee From These Hills Tastes Like Nowhere Else

Rwanda is called the land of a thousand hills, and the hills are the whole point.

Coffee rewards difficulty. Grown high, where nights run cold, the cherry ripens slowly and has time to build sugar and complexity. Rwanda's coffee grows at some of the highest altitudes of any origin on earth, in soil built by volcanoes, under equatorial sun that mountain air keeps gentle. Slowness, minerals, and light. That is the entire recipe.

For most of a century, the world drank this coffee blind while the people who grew it drank tea. One generation ago, Rwandans rebuilt the coffee sector around quality and ownership, and the country's finest lots today are grown largely by women, many of whom rebuilt their lives one harvest at a time on the hills their grandmothers farmed.

Those are the farms we buy from, directly, with the farmers paid first. The beans then travel to Los Angeles, where we roast in small batches days before shipping, so what reaches you still smells like the place it grew.

You can taste the hills three ways. N° 01, our light roast, keeps the coffee closest to the mountain: orange peel, jasmine, honey, a bright clean finish. N° 02, our medium, holds the balanced center: citrus, honey, floral. N° 03, our dark, goes deep and stays smooth: dark chocolate, roasted nuts, black cherries.

Our second harvest is open for preorder now and ships in December. One harvest, once a year, from the most beautiful place I know.