Seasonal Blend
Seasonal Blend
The taste profile is chocolatey, nutty and rich (from the Brazilian element) with lots of refreshing acidity (from the washed Columbian element).
The details:
The Colombian 60%
Region: Timana, Huila
Farm: Various smallholder farmers
Coffee varieties: Castillo, Caturra, Castillo
Altitude: 1200-2100 Metres Above Sea Level
Removal of coffee bean from the cherry: Washed Process
The Brazilian 40%
Region: Minas Gerais
Farm: Various smallholder farmers
Coffee varieties: Various
Altitude: 1200 Metres Above Sea Level
Removal of coffee bean from the cherry: Natural Process
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More Info
More Info
This lot of fully washed Bourbon is grown by smallholder farmers on Nyanza Tubiri Hill in Kayanza, Burundi. The ripe cherries are carefully selected and taken to the Ikawa Niziza mill for processing. The Ikawa Nziza mill has a specific focus on building and promoting specialty coffee production throughout Burundi whilst also sustainably developing facilities within the local population.
Cherries are delivered to the mill by smallholder farmers on a daily basis. The cherries are floated which allows for the finest cherries to be sorted by density. Once selected the cherries are then pulped and dry fermented for a period of 14 hours and then fully washed to remove all remaining mucilage. After washing the coffee follows a two stage drying process, first under shade and then in full sunlight for a period of 20 days. Throughout this time the coffee is carefully turned to ensure an even and consistent drying process.