This Rwanda coffee originates from Akanduga Village in Gakenke District, produced by the Dukunde Kawa Cooperative. The beans are Bourbon variety processed through a detailed washed method: floated to remove defects, depulped and fermented for 18 hours dry, then washed for 18-24 hours to stabilize moisture content before grading and drying on raised beds for 14-21 days. The coffee exhibits tasting notes of apricot, lemon-lime, and oolong with bright, fruity characteristics and high acidity.
Shoebox Coffee Roasters is a Chicago based micro roastery focused on light roast profiles that emphasize acidity, complexity, and fruit forward flavors. Founded by Maxwell, who previously roasted for Jimmy Beans, the operation is built around sourcing and small batch production. Shoebox conducts origin trips to build direct relationships with farmers, including work with Hacienda La Papaya in Saraguro, Ecuador, sourcing varietals like Mejorado, Sidra, and Geisha. New coffee drops are released every Sunday, roasted and shipped fresh. It is a young roastery that has quickly earned a following in the specialty coffee community for the quality and intentionality of its sourcing.
