Fugi Poco | Washed | Rwanda

Damson Plum, frubes, caramel


Origin: Rwanda

Region: Southern Nyaruguru

Farm/CWS: Fugi CWS

Producer: 22 smallholder farmers (13 female, 9 male) supporting 45 family members total, for Emmanuel Rusatira

Altitude: 1550-1850m

Variety: Red Bourbon

Process: Washed


Fugi Poco, named Poco to draw attention to the 13/14 size (tiny) beans.

Why tiny beans?

Tiny beans because they are tasty but nobody really wants to roast them... why does nobody want to roast them? Well either because they are stupid, sizeist, or rubbish at roasting.

With our open minds and fantastic Loring we’re able to add significant value to these lots that would otherwise be destined for the commodity market.

Sustainability & Post Life

Tub: Contains recycled material | FSC certified mixed sources | Recycle with paper at home

Tape: Made from plants | Recycle with paper at home

Coffee Bag: Recyclable LDPE with EVOH barrier and WIPF Recyclable Valve | Recycle with bags at larger supermarkets (4 LDPE)

Diamond Sticker: Foil-coated polypropylene material | Non-recyclable | Diamonds are forever

Tasting Card: Made from 100% recycled fibre​ | ​​FSC® certified and carries the EU Ecolabel | Recycle with paper at home

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.