Coffee process

Rwandan coffee with a distinctive “aroma of Africa”


Our coffee process

From crop to bag, we pride ourselves on keeping our supply chain within Africa. By keeping value local as far as possible, we can help communities to continue to thrive.


Rwanda is well known for the quality of its outstanding coffee. This is due to a combination of its rich volcanic soils, high altitudes, abundant sunshine, and rainfall. Instead of exporting the predominantly green coffee beans, Rwanda creates coffee with a distinctive, ‘aroma of Africa’. 

SUSA Cold Brew Coffee
£1.99

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  • Land
  • Harvesting
  • Processing
  • Drying
  • Roasting
  • Packaging

The land

Sourced from local small-scale growers across Rwanda, SUSA honours their devotion to their crop. We work with organisations of growers, giving us detailed insight into different farming methods and communities, helping to elevate our quality, traceability and impact. 


When the harvest is ready between February and May, the cherries can be seen blushing a deep cranberry red. Only the boldest red cherries are picked to ensure the strongest flavours.

Haversting

Sourced from local small-scale growers across Rwanda, SUSA honours their devotion to their crop. We work with organisations of growers, giving us detailed insight into different farming methods and communities, helping to elevate our quality, traceability and impact. 


When the harvest is ready between February and May, the cherries can be seen blushing a deep cranberry red. Only the boldest red cherries are picked to ensure the strongest flavours.

Processing

Sourced from local small-scale growers across Rwanda, SUSA honours their devotion to their crop. We work with organisations of growers, giving us detailed insight into different farming methods and communities, helping to elevate our quality, traceability and impact. 


When the harvest is ready between February and May, the cherries can be seen blushing a deep cranberry red. Only the boldest red cherries are picked to ensure the strongest flavours.

Drying

Sourced from local small-scale growers across Rwanda, SUSA honours their devotion to their crop. We work with organisations of growers, giving us detailed insight into different farming methods and communities, helping to elevate our quality, traceability and impact. 


When the harvest is ready between February and May, the cherries can be seen blushing a deep cranberry red. Only the boldest red cherries are picked to ensure the strongest flavours.

Roasting

Sourced from local small-scale growers across Rwanda, SUSA honours their devotion to their crop. We work with organisations of growers, giving us detailed insight into different farming methods and communities, helping to elevate our quality, traceability and impact. 


When the harvest is ready between February and May, the cherries can be seen blushing a deep cranberry red. Only the boldest red cherries are picked to ensure the strongest flavours.

Packaging

Sourced from local small-scale growers across Rwanda, SUSA honours their devotion to their crop. We work with organisations of growers, giving us detailed insight into different farming methods and communities, helping to elevate our quality, traceability and impact. 


When the harvest is ready between February and May, the cherries can be seen blushing a deep cranberry red. Only the boldest red cherries are picked to ensure the strongest flavours.

The land

Our coffees are grown in unique conditions – high altitudes (1,450-1,800m), volcanic activity, equatorial mist, plenty of sun and rain (1,250mm per year) – that give the soil its distinctive characteristics that shape the taste profiles of SUSA coffee.

Packaging

We are committed to pursuing sustainable packaging. Biotre, the packaging for our single estate coffee, is made from 60% renewable plant-based resources and is 60% compostable per ASTM conditions. To understand the steps that Biotre are making towards the goal of 100% biodegradable packaging, click here.  

Processing

At the local washing stations the coffee is wet processed – pulped, fermented, washed then dried to remove the fruit and prepare the seed for roasting. Wet-processed coffees portray inherent flavour characteristics of the variety and soil better than other processing methods.

Drying

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Roasting

The local roasters are tasked with a complex roasting process that involves the careful application of heat to green coffee beans to transform the basic stuff of life contained within each seed – sugars, protein and acids transferred from the soil – into delightful aromas of chocolate and dark fruits. The “aroma of Africa”.

Haversting

The coffee-covered hillsides shimmer bright green throughout the year, and when the harvest is ready between February and May, the cherries can be seen blushing a deep cranberry red. Only the boldest red cherries are picked to ensure the strongest flavours.