Mission Coffee Works Review
Mission Coffee Works started as a street van back in 2012 serving coffee to the people of Peckham, London. Shortly after they relocated both their physical location and focus and started roasting coffee.
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About Mission Coffee Works Review
Mission Coffee Works started as a street van back in 2012 serving coffee to the people of Peckham, London. Shortly after they relocated both their physical location and focus and started roasting coffee. The green beans that Mission purchase are of the highest quality, while at the same time adhering to their ethics and values of sustainability. They don’t hide from the fact that the coffee has already been on such a long journey to get to their coffee roaster and are humble in their marketing approach.
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Coffee Origin
The Pivot originates from the region of Nyamasheke, Western Province of Rwanda.
The enterprise began with the vision of Ndereyimana Louis, a dedicated
farmer who started with a modest plantation of 500 coffee trees. This initial
success served as a catalyst for his family’s development, providing the
means for education and improved social welfare. By 1999, Louis expanded
his scope by purchasing parchment coffee to supply local companies. As his
family grew, so did his ambitions; in 2017, he transitioned from trading to
industrial processing, involving his children to establish a multi-generational
business rooted in the Rwandan coffee tradition.
Today, the family operates two primary facilities in Rwanda’s Western
Province: Nyamasheke Hills Coffee (established in 2017 in the Nyamasheke
District) and Birambo CWS (established in 2018 in the Karongi District).
Together, these washing stations produce a significant output of specialty
coffee, averaging four containers—approximately 76,800 kilograms—per
year. While the company currently specializes in the high-quality Red
Bourbon variety, it is actively looking toward the future. Seedling preparation
is already underway to introduce Yellow Bourbon to local farmers, with the
first harvest of this new variety expected in four years.
Receiving cherries from the coffee farmers, sorting by hands, floating, de
pulping, Fermenting 12hrs, wash and grade on the grading channels,
handpicking in presorting sheds, drying on African drying beds for 25 days
and once ready, dry milling at MTCo Dry Mill located in Nyamasheke.
The exceptional profile of the coffee is a direct result of its unique “terroir,”
located at the catchment basin of Lake Kivu and the high mountains
surrounding Nyungwe National Park. The farms sit at altitudes ranging from
1,750 to 2,200 meters above sea level, where the nutrient-rich volcanic soil
provides the ideal conditions for slow cherry maturation. This combination of
extreme elevation and fertile earth allows the company to produce a world-
class product that reflects the premium standards of the region’s specialty
coffee market.
What To Expect
