Tasting Notes: Raisin, Dried Fruit, Orange, Chocolate, Nutty
Brewing: This coffee works well with all filter brewers and espresso. For filter we recommend a 1 - 16 brew ratio, and for espresso a 1 - 2.5 brew ratio.
Filter: 15g - 250ml // Espresso: 18g - 45ml
For every kilo of Rwandan coffee sold we will ensure a tree is planted in the Gishwati-Mukura forest in Rwanda.
For more information visit our OneTreePlanted page.
We are super excited to be releasing our first ever Christmas blend! We've got such an amazing range of coffees at the roastery so we thought it would be the perfect opportunity to test out some creative ideas in the quest to find the ultimate combination of traditional Christmas flavours. We've settled a on a combination of three really great coffee that compliment eachother very well. We want to create something with rich fruity flavours of dried fruits, orange, chocolate and nuts. All great Christmas flavours!
The blend is made up of 40% Costa Rica La Karola Natural, 30% Rwanda Bwishaza Washed and 30% Brazil Recanto.
Costa Rica La Karola Natural 40%
Varietal – Catuai (Red and Yellow)
Preparation – Natural
Location – San Marcos, Tarrazu
Altitude – 1700 masl
We are super excited to be sourcing our Costa Rican coffees directly. We source our Costa Rican coffees directly through Selva Coffee, a small exporter representing a select group of coffee producers some of which we have personally visited.
This stunning natural comes from a small 1 hectare plot of land planted with red and yellow Catuai trees:
Red and Yellow Catuai
The farm is currently owned and managed by Steve Mora but has been a family business since 1960. Over the last 10 years the family have focused on producing high scoring, hand harvested speciality coffee. We've selected a small microlot harvest from a 1 hectare section of the farm know as 'La Karola'. They believe that this section of the farm produces the best quality cherry with high sugar content due to the unique microclimate on this particular side of the La Cruz mountains. Although they are not organic certified no chemicals or pesticides are used on the farm.
This is the first time they have produced their own microlot on their farm. Previously they would delivery their cherry for processing at a local mill but the family would like to produce their own microlots and decided to start with naturals dried on new raised beds. The coffee was harvested by hand and floated in large water containers to remove and defects. Cherry was the laid out to dry on raised beds under a solar dryer, a type of open sided greenhouse. This protects the coffee from harsh direct sunlight and keeps it dry just in case of rain. The drying process took 25 days and during daytime hours the coffee was turned every 45 minutes and any noticeable defects were removed by hand. Once dried the coffee was packed into large platics bags and stored for 1 month before the fruit was removed.
Rwanda Bwishaza Co-operative - Thin Natural 30%
Location: Near to Kibuye, Lake Kivu
Varietal: Red Bourbon
Processing: Washed - 12hr dry ferment
Altitude: 1650 + masl
We first visited Rwanda in 2014 and over the last few years we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2016 and have been buying coffee from them every year.
Bwishaza are a co-operative owned and operated washing station. They produce a range of different processes specifically for us and these include experimental washed coffees and natural processed coffees. This lot is one of their small natural processed microlots. Cherry was hand harvested and carefully sorted before it was laid out to dry in a thin layer for reduced fermentation.
We love the clean and subtle natural processed flavours that we get from this carefully processed natural. We pay a premium to Bwishaza and you can read more in our transparency report.
Brazil Recanto 30%
Varietal – Yellow Bourbon
Preparation – Pulped Natural
Location – Minas Gerais
Altitude – 1000-1250 masl
We have been buying coffee from Recanto in Brazil for 4 years and every year we've been very impressed with the quality. Recanto is large farm located inside an extinct volcano. This means that the coffee grows in some of the best soil in Brazil. You can see the exact location of the farm by clicking on the google maps link.
The farm is owned and run by Marcos Cezar Miaki. He focuses on growing several different varietals and seperating these during the harvest to create a variety of different lots. This year we have selected a pulped natural process harvested from Acaia coffee trees. This is a rare varietal typically only grown in Brazil and is a mutation of Mundo Novo which originally developed as a hybrid of the Typica and Bourbon varietals. Recanto is both UTZ and Rainforest Alliance certified.
We recommending buying whole bean coffee and grinding before brewing. We also sell 250g bags pre-ground. 1kg bags are available as wholebean only.