You are here

Counter Culture partnered with the SPREAD Group and others to help more Rwandan coffee farmers to consume and appreciate the incredible coffee they grow. Photo by Counter Culture Coffee.Rwanda is only a few hundred miles from southwestern Ethiopia, and the communities we work with around the tiny country produce some of Counter Culture Coffee’s favorite coffees: bright, sweet, fruity, and complex. Culturally, however, Rwandans are tea drinkers and most of the growers of these awesome coffees don’t drink coffee at all, much less their own. I wouldn’t argue with a Rwandan that coffee is more delicious than tea, even though I think it’s true, but I would (and do) argue that all coffee growers should know what their coffees taste like and, when they’re producing coffee of the quality that Nyakizu, Humure, Karaba, and Rusenyi are producing, appreciate that coffee. As growers learn to taste their coffees, they are in a better position to make changes to their cultivating, picking, and processing methods that will improve their coffee quality.

Counter Culture partnered with the SPREAD Group and others to help more Rwandan coffee farmers to consume and appreciate the incredible coffee they grow. Photo by Counter Culture Coffee.Six months ago, Counter Culture started working with our partners at the SPREAD project and RWASHOSCCO, as well as fellow coffee company Intelligentsia, to sponsor a Roast-Your-Own-Coffee program in Rwandan coffee-growing communities. The idea was to mimic the Ethiopian coffee ritual by distributing kits made up of a bicycle inner tube for removing the parchment from the coffee, a basket for winnowing the parchment away before roasting, roasting pot, and a mortar and pestle for grinding roasted coffee. The program launched in February and has been received with great enthusiasm so far among growers, some of whom are already figuring out ways to improve on the design of the kit to make it more popular and more widely used. We will continue to post updates as the project continues, and I am hopeful that after Counter Culture Coffee’s next trip to Rwanda, we will complain no more about the coffee we drank there!

Saludos,
Kim Elena

 

POSTED IN: Seeds
Recent Updates:
We're looking for people to join our field operatives street team in North Carolina: share your passion for coffee and to help to promote Counter Culture to grocery shoppers around the state! Prospective team members should possess a strong enthusiasm for customer service—and a desire to learn...
In this post, I'd like to dive in to what I mentioned in the first post as a good indicator of a coffee's sustainability: certifications. Wouldn't it be great if there were a certification and corresponding label that could simply tell us whether a coffee is sustainable or not? The good news is...
Welcome to the first in a series of posts about what sustainability means in the context of coffee. Over the next few weeks, we'll explore questions like, "How does Counter Culture know that a coffee is sustainable?" and "What does a sustainable roasting operation look like?" As a recent...
Please join us Saturday, April 25, 10 a.m.–2 p.m., to celebrate the opening of our Bay Area Roastery + Training Center in Emeryville, CA—featuring brewing workshops, limited-edition giveaways, and more. Bay Area Roastery + Training Center 1329 64th St Emeryville, CA 94608...
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...