Simbi

About This Coffee

This single-origin coffee comes from the Simbi washing station located in the Huye district of southern Rwanda, near Cyendajuru. The coffee is sourced from approximately 1,000 smallholder farmers and features the Red Bourbon arabica variety. It is processed using a semi-dry (honey) method with anaerobic fermentation at altitudes between 1,650 and 2,250 meters. The Simbi station, founded by Abdul Rudahunga in 2013, achieved Cup of Excellence recognition in its inaugural year and maintains a strong quality focus with a predominantly female workforce.

Origin

Huye (Rwanda)

Flavor Notes

Lime, Raspberry, Rosehip

Roast Level

Medium Light, Medium

Processing

Anaerobic Fermentation, Pulped-Natural, Honey, Natural

Typology

Arabica

Red Bourbon, Arabica

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Casino Mocca Coffee Roaster

Founded in 2013 by world champions Lajos Horváth (2013 World Cup Tasters Champion), Zoltán Kis (2012 Cezve/Ibrik World Champion), and Szabolcs Temesvári, Casino Mocca emerged from frustration with Hungary's lack of progressive, experimental roasters willing to push beyond mass appeal. Their roasting philosophy centers on what Kis calls an "engineering mindset"—applying UX engineering principles to achieve meticulous quality control and extreme consistency, creating a mathematical approach that revolutionized Hungarian specialty coffee. Operating from Hunyadi János út without their own café, they deliberately focus solely on roasting, opening their doors only Monday evenings from 7-9pm for public tastings while supplying nearly every specialty café in Budapest. What distinguishes Casino Mocca is their fusion of world-championship sensory skills with systematic precision, creating omni-roasts on their Probat that achieve such consistency that baristas spend less time dialing in and more time developing their own sensory capabilities.

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