This Rwandan coffee is processed at the Kinini washing station in Rulindo. It undergoes an experimental natural process involving anaerobic fermentation in closed bags. The coffee comes from farms at 2000 meters altitude and features Bourbon variety. Produced by women farmers from the Cooperative Coffee Rusiga Sector (KCRS), where 85% of growers have farms above 2000 meters. Flavor profile includes fig, blackberry, and biscoff notes, with fig and brown sugar sweetness, balanced acidity presenting in dark berries, and a structured mouthfeel.
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.
