a bit about the bean
A-Maize-ing Co-op Coffee
Koperative Abishyizehamwe Ngera is a a cooperative coffee that embodies everything we stand for at High Grade.
This is coffee with a story, it's transparent, traceable, and crafted by people who understand that quality comes from patience, community, and respect for the process.
Founded in 2012 by dedicated maize farmers, this group made a pivotal move in 2014 to embrace coffee farming, seizing an opportunity backed by government support and a 1.25-hectare plot that would increase and diversify their income, whilst also providing additional work for the local farming community.
What started small has grown into something remarkable. Through determination and smart investment, they've expanded their land and built a thriving community of 85 members, comprised of, 53 women and 32 men working together toward a shared vision.
Today, their nearly 8,000 coffee trees represent more than just crops; they're a testament to sustainable growth and community collaboration.
Because great coffee isn't just about the bean, it's about the hands that grow it and the story it tells.
a bit about the region
Rwandan Coffee
Rwanda has redefined what's possible when passion meets purpose. This small, landlocked nation in East Africa has quietly become one of the world's most exciting coffee origins.
Neatly tucked into Rwanda's Nyaruguru District, and a short distance from the renowned Kibeho, "the holy land" so named for its spiritual and religious significance, is the Ngera coffee washing station.
Rwanda also known as "the land of a thousand hills" has coffee farms perched on steep hillsides, often at altitudes of 2,000 meters above sea level. The volcanic soil, combined with Rwanda's two distinct rainy seasons, create perfect conditions for slow ripening coffee cherry that develop complex, and nuanced flavours.
We're drawn to Rwandan coffee because it represents everything we believe in; transparency, traceability, community effort, and uncompromising quality.
a bit about the process
Anaerobic Natural
This exceptional anaerobic natural lot showcases the meticulous care, knowledge and innovation that goes into every bean.
Through a precise 98 hour fermentation process in oxygen free conditions, followed by traditional drying on raised beds, these farmers have created something truly special.
The crucial moment happens in those first few hours after ripe cherry is harvested, where, after sorting, instead of immediately beginning the drying process, producers place the whole coffee cherries into sealed, oxygen free (anaerobic) environments using tanks or specially designed containers.
In this state, without oxygen, organic microorganisms are developed, which aid in breaking down sugars and developing compounds that create extraordinary results, often fruity, with a depth of flavour, and sometimes notes and qualities, that are similar to wine.
Temperature control is critical, usually maintained between 15-25°C (59-77°f) depending on the desired outcome. Some producers even control humidity and pressure within the tanks.
Once removed producers transfer the coffee to traditional raised beds, and carefully monitor it's moisture content, aiming for that perfect 10-12% moisture level that ensures coffee stability, fidelity and optimal flavour development.