Kopakai Dutegure were formed as a primary coffee cooperative in 2007. The cooperative started as a small group of 57 members expanding year on year as their international market opened. They are now represented by Misozi secondary cooperative who quality check the lots and mill the final parchment to export onto roasters.
Farmers currently take their daily coffee cherry loads to their washing station. Lots are separated by cherry quality with the prices being paid per kg. Traditional wet fermentation tanks are used over a 24-hour period with the coffee then being dried in the open on African beds.
One of the reasons this system is favoured by farmers and buyers is due to the supply chain transparency of charges, sales costs and collaboratively working with roasters and their own Misozi QC team to sustain coffee quality and prices.
Farmers mentioned their premiums went on their family’s health insurance and children’s school fees. As the Rwandan sector has relatively low coffee productivity, the focus is on producing the highest quality lots for their roasters.
250g ground* - please request on each order whether you require for cafetière, V60, Espresso or AeroPress.
Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time.
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To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life. With previous experience in hospitality and business management, their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.
They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.
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My first bag of beans from Barista Life, and once this review is complete, I'm heading to buy some more from the shop. Thoroughly enjoyed this excellent coffee, which has a lovely balance, and is not overpowered by the acids.