Did you know? Some Rwandan coffees can surprise you with a raw potato-like taste and smell. This happens because of a special kind of bacteria that sneaks into the coffee seed through tiny breaks in the cherry’s skin, creating what’s called the "potato defect." But don’t worry! We’ve carefully taste-tested every calendar to make sure your coffee is perfect—no potatoes here!

Origin: Rwanda

Location: Kopakaki Dutegure

Altitude: 1,600-1,800 masl

Bean: Arabica

Varietals: Bourbon, jackson

Process: Fully washed

Tasting notes: Raspberry, black tea, caramel, citrus

Why Alice and Ben love it: This delicious coffee scored very highly in the taste test, so we knew it had to make it in the calendar. We love that the coffee is produced by smallholder farmers who have an average farm size of just 2 hectares. This coffee, typical of African coffee, is bright and juicy. 

Image credit instagram @ kopakakidutegure

Farmer spotlight: 

Nestled along the picturesque shores of Lake Kivu in Rwanda, the Kopakaki Dutegure Coffee Cooperative is a great example of community-driven excellence in coffee production. Formed in 2007, this cooperative unites over 800 smallholder farmers who share a passion for cultivating high-quality coffee while improving their local livelihoods.

The name Kopakaki stands for Koperative y’Abahinzi ba Kawa ba Karongi—a nod to the cooperative’s location in the Karongi District. The farmers here focus on producing exceptional Arabica coffee, much of which is grown at high altitudes ranging from 1,600 to 1,800 metres above sea level. This unique environment, combined with rich volcanic soils and meticulous care, results in coffee renowned for its vibrant flavours and complexity.

Sustainability is at the heart of everything Kopakaki does. The cooperative supports its members with training in organic farming practices, access to advanced processing facilities, and initiatives aimed at empowering women and young farmers.