قصتنا
This is how YEET COFFEE moves from a dream in Kigali to the world’s finest cups—through people, patience, and a process you can follow from cherry to export.
من نحن
In 2021, YEET COFFEE started where stories often end: at the cup. We opened in Kigali because we believed Rwandan Arabica deserved a stage equal to its quality—a place buzzing with ambition that matched the bean. We were a proof of concept: إذا تمكنا من تكريم المشروب، فيمكننا يومًا ما تكريم الأصل.
That belief pulled us backward—toward the farms, the washing stations, and the hands that sort cherry by cherry when the world isn’t watching. Today we are fully integrated: we manage our own stations and direct sourcing so the same spirit—speed, quality, bold care—shows up in كل كيس خيش 60 كجم نحن نشحن.
في جوهرنا هي نحيف who make Rwandan coffee possible—meticulous sorting at the stations, careful tending in the fields. ستين بالمئة of our workforce across stations and plantations are women, in leadership and fair-wage roles. When you invest in them, you invest in households, children, and communities—not in a faceless commodity.
We speak of Nyabumera, Karongi mist, and farmers who refuse to settle for “good enough.”
من الكرز إلى التصدير
قم بالتمرير على الهاتف المحمول أو اقرأ السطر على سطح المكتب. في كل خطوة يتم كسب الجودة أو خسارتها؛ نختار الإبطاء حيثما كان ذلك مهمًا.
انتقد
Step 1 — Origin
Volcanic soils, altitude, and smallholders who treat coffee as legacy. Every season is a negotiation with weather and hope—and we show up beside them, not above them.
Step 2 — Partnership
Sourcing for 85+ isn’t elitism—it’s a lever. We start with selective picking so only red ripe cherries are harvested, then build quality from the farm upward. Higher scores open the premiums that lift households when we refuse to treat coffee like a faceless commodity.
Step 3 — Intake
At Nyabumera and Kigarama, Lake Kivu tempers the day—slow ripening, complex sugars. Cherries arrive to be weighed, known, and cared for as individual lots.
Step 4 — Processing
Fully washed and honey protocols with spring water and obsessive sorting. This is where “clean” and “intense” stop being opposites—when discipline meets terroir.
Step 5 — Drying
Sun and turning and vigilance—no shortcuts. The drying yard is where patience becomes flavor you can taste in a roastery thousands of miles away.
Step 6 — Quality
Our roots in Kigali remain co-pilots: cupping, calibration, honesty—with NAEB as a witness to the cupping results we share with buyers. The farmer’s sweat deserves a final judge who won’t flatter a flawed lot to make a sale.
Step 7 — Export
Green coffee leaves Rwanda as a story you can retell—who grew it, how it was processed, and why it matters. That is the YEET standard.
جودة الفول
نحن نعمل فقط في أرابيكا المميزة المتميزة، تستهدف الكثير من تلك الكوب 85 وما فوق. وهذا الخط في الرمال يحمي المزارعين أيضًا: فهو المكان الذي تبدأ فيه أقساط السوق في أن تعني شيئًا يتجاوز الكلمات.
Taste begins underground—volcanic soils, mineral drainage, Bourbon variety nurtured by lake-cooled nights in Karongi. At نيابوميرا، النضج البطيء بجانب بحيرة كيفو يبني السكريات والأحماض التي تتألق. في كيجاراما, recognized by NAEB for some of Rwanda’s highest-scoring beans, consistency in the 86+ يعكس النطاق الاختيار والتجفيف الذي تقوده النساء والذي يتوقعه المشترون المتخصصون في أوروبا وآسيا بحق.
When you brew our coffee, you should taste place, patience, and pride—nothing anonymous.
تأثيرنا
مهمتنا هي إخراج القهوة من ماضيها السلعي. نحن نقيس النجاح بمدى تأثيره المقاييس—for farmers, for our stations, and for the bridge we keep building to the cup.
عمود 1
شركاء، وليس المعاملات. نقل أصحاب الحيازات الصغيرة إلى أعلى سلسلة القيمة بحيث تظهر العلاوات المتخصصة حيث يتم دفع الفواتير ويذهب الأطفال إلى المدرسة.
عمود 2
Two hearts of the operation—where science meets tradition and where excellence is negotiated one hour, one batch, one bed at a time.
عمود 3
Where proof happens daily—connecting the farmer’s labor to what a stranger tastes when the cup finally finds them.
قوة 60%
Women perform the most exacting work in our chain—and they lead it. Sixty percent of our workforce at stations and on plantations are women. That is not a statistic we tuck away; it is how we define excellence.
قم بزيارة محطاتنا وأرقامنا على الصفحة الرئيسية، أو تواصل معنا عندما تكون مستعدًا لتذوق الرحلة بنفسك.
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