Fugi | Black Honey | Rwanda

Stewed fruits, cream soda, thick.


Roast Profile


Origin: Rwanda

Region: Fugi CWS, Southern Province, Nyaruguru

Farm/CWS: Fugi CWS

Producer: Fugi Smallholders for Emmanuel Rusatira

Altitude: 1550-1850m

Variety: Red Bourbon

Process: Black Honey


Fugi is a wicked washing station, we've bought so much from there over the last few years. This one though, is something new for us; a Rwandan Black Honey.

Emmanuel's been doing research into honey processing in South and Central America, and, following a trip out there has opted to try a popular processing/drying technique back on home turf.

Black honey processing means that the coffee is shade-dried with part of the fruit still encasing the beans. The result in this case is a soft, viscous, uniform lot, with all the sweetness we'd expect from Fugi but lower perceived acidity.

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.