Rounton - Two Stories

Rwanda & Uganda

Rwanda and Uganda are two of the best places to turn for delicious, juicy coffees. 

Rwamatamu comes to us from our closest relationship to date - one that began in in Middlesbrough.

Our natural Ugandan comes from the Rwenzori Mountains in the South-West of Uganda. The climate and altitude in the Rwenzoris are perfect for growing great coffee.

Funky & Wild

From the Great Taste Award judges: "A real mouthful of flavours: whisky and blueberry; fruity, rich and smooth with just a hint of balanced acidity. Beautifully smooth and easy to drink and equally good with a touch of milk, bringing out even more of the boozy notes".

Natural

The natural process requires skill and attention to get right. The ripe coffee cherry is picked and left out to ferment in the sun,  turned regularly so that no mould grows. The enzymatic reactions that occur here sink right into the seed (or bean), and leave you with a coffee that's full of funkiness and complexity. 

The process historically was common in places with less water available, but you'll see it all over the world these days, in producer's quests to find wild results in their lots.