Black Hand Worker's Single Source Koji Fermented RWANDA

100% Single Source Natural Rwandan Arabica Beans

Our Worker’s Roast is built for those who graft, grind, and get things done. A deep, uncompromising espresso crafted from Grade 1, single-origin Rwandan natural Arabica, elevated further through our own small-batch koji fermentation — a technique borrowed from Japanese culinary tradition and adapted for coffee in our roastery.

These green beans arrive from the highlands of Rwanda with their natural sweetness, floral aromatics, and citrus lift intact. Through koji fermentation, we draw out a darker complexity:

• richer caramelisation,

• amplified chocolate tones,

• a heavier, velvety body,

• and a lingering sweetness that cuts through milk or stands bold and unapologetic as a straight shot.

We roast Black Hand to a disciplined espresso profile — dark, but never burnt; powerful, but never bitter. The result is a cup with the muscle of a worker’s brew and the precision of a craftsman’s hand.

Expect a syrupy crema, a clean finish, and a flavour that stays with you long after the cup is empty.

This is coffee for early starts, long days, and people who refuse to cut corners.

Requiem.Coffee — The Cup Is Short: Fill It Wisely.

Tasting Notes: Red berry, caramel, citrus zest, silky finish

Origin: Rwanda — 1000 Hills Region

Altitude: 1,500–2,000m

Process: Natural

Roast: Medium

Best For: Syphon, pour-over, Aeropress, Fr

ench press, Espresso.