25 Grams of Rwanda - Ngororero Buy Now

  • Producer: Community Coffee Rwanda Cooperative
  • Origin: Ngororero - Rwanda
  • Altitude: 1900 masl
  • Variety: Red bourbon
  • Process: Natural
  • Profile: Juicy and floral with notes of ripe stone fruits
  • Roasted by: Wildkaffee

From bean to bottle

As with every edition we aim to offer you the utmost transparency along the coffee value change. Or as we like to call it: Traceability from Bean 2 Bottle. Read on and find out where the coffee comes from and why it tastes the way it does.


Rwanda has a long coffee-growing tradition, yet since 2004 the East African country is increasingly focusing on specialty coffee. Unfortunately, many farmers still lack access to this promising market. This is why Community Coffee Rwanda founded by Eric Wright in 2017, supports farmers to improve their coffee processing in order to get the best out of their beans. This, in turn, helps them get access to specialty markets and achieve higher prices. CCR focusses on community-based development, allowing farmers and their families to benefit from group savings and microfinance opportunities. To provide community support and to build capacities of the farmers, and especially their children, is key to CCR’s mission.

Young coffee farmers of the Gakombe Community posing for a selfie with Eric, the founder of CCR
Young coffee farmers of the Gakombe Community posing for a selfie with Eric, the founder of CCRPhoto: Community Coffee Rwanda


Now let's take a closer look at their amazing coffee and why it offers such a unique tasting experience! First, the coffee grows at an altitude of 1,900 meters above sea level, which is ideal since the cooler temperatures at such a high altitude delay the cherry growth cycle. This results in a longer ripening process, allowing the beans to develop a fuller, richer, and more pronounced flavor.

Drying the coffee on raised beds
Drying the coffee on raised bedsPhoto: Community Coffee Rwanda

Second, the particular coffee variety they produce is (Red) Bourbon, an important Arabica variety that is known for excellent cup quality. Third, the processing of the coffee is natural, meaning that the cherries are left to dry in the sun before removing the actual beans. While this labor-intensive process saves a lot of water, you also get rewarded with a more complex flavor profile than that of a washed coffee (i.e. “washing off” the pulp and skin before sun-drying the beans). As a result, tasting notes the cold brew delivers are stone and berry fruit flavors with hints of red grapes and a floral touch, a recipe that will have you crave for more.


Be assured that there is no third party involved in trading this coffee. The beans are first transported to the port of Dar es Salam, the capital of Tanzania, from where it gets shipped to Hamburg, Germany. From there they are brought to Bavaria via Autobahn and are securely stored at our roasting partner’s facilities.


25 GRAMS is very excited to continue our collaboration with Wildkaffee as our roasting partner. Nestled in the Bavarian Alps the roastery was founded by Stefanie and Hardi Wild in 2010. Over a decade later the roastery is now very well known within and beyond the borders of its native Garmisch-Partenkirchen. A relentless love for coffee, a state-of-the-art machinery and warehouse, attention to detail and rigorous quality control make them one of the best in the game.

They roasted our Ethiopian coffee with a light to medium roast profile. That way the fresh and fruity notes are brought out while keeping it as clean as possible without contaminating the cold brew with too much roast flavors. Thanks again for yet another amazing roast.

Wildkaffe Team
Wildkaffe Team Photo: Wildkaffe