This coffee is from the Kinini washing station in Rulindo, Rwanda, grown at 2000 meters altitude. It is a natural processed coffee made from Bourbon variety beans. The coffee presents dried cranberries and stewed blueberries with malt loaf, brown sugar, baking spice, and raisin-y sweetness. It is produced by women farmers who are part of the Cooperative Coffee Rusiga Sector (KCRS), with 10% of funds supporting a local health centre and school.
Wood Street Coffee began in 2013 when Clare and Gareth Reid started a weekly stall at Wood Street Indoor Market in Walthamstow, London. The move into roasting came in April 2018, initially through slot roasting at The Tate, before the team purchased a second hand 5kg Probat a year later. Head roaster Tim brings over 14 years of coffee experience to the operation, which now supplies cafés, pubs, hotels, delis, and farm shops across the UK. The roastery handles local deliveries in person each week across London, Essex, Hertfordshire, and Cambridgeshire, alongside wholesale, subscriptions, and barista training services.
