Balanced & Floral
Notes of Plum, Cherry & Spice
Flavors of plum and tart door county cherry with sweet milk chocolate.
Ingredients: 70% Peru Bermeo Guevara, 30% Rwanda Kodukak
Visit our blog to learn more about Nick Wroblewski, the artist created the woodcut art for each of our blends.
Typica, Caturra, Bourbon & Catimor
Dry Fermentation, Washed, Raised Bed, Patio Drying
June 2016 - September 2016
About Organic Spring Blend
This year, Spring Blend is comprised of two very different coffees that when combined create something striking and unique. Coffee from the Bermeo Guevara family in Peru gives this coffee a sturdy, milk chocolately base, while coffee from the Kodukak cooperative in Rwanda adds brightness, fruit characteristics and complexity.
ABOUT BERMEO GUEVARA
For the Guevara's, farming exceptional coffee is a family tradition. Lofted high in the zone of Chirinos, in the heart of the Cajamarca region of northwestern Peru this multi-generational farm continues to grow with the family. By centrally processing cherry collected by several family members in the area, this coffee achieves a high level of consistency and the distinct brightness and mandarin characteristics that we expect from this area. Over the years, Cenfocafe Cooperative has grown steadily to become the largest cooperative in Peru. We have been working closely with Cenfrocafe to stay connected to the communities and coffees from the amazing coffee zones of Cajamarca. This year, Cenfrocafe took extra care in our lots by storing them in grain pro bags before they were milled. This technique keeps the moisture in the coffees extremely stable, adding flavor and longevity to our coffees from Peru. Much like our project in Huabal, in which the best tasting coffees from this high quality region are kept separate for us, our Bermeo Guevara microlot takes this more focused sourcing to the next level: by separating coffee from a single family known for producing exceptional coffee. From the Guevara family, to ours, to yours, we all share in the celebration of this exceptional harvest.
Vulted 1900m above the shores of Lake Kivu sits the Kodukak cooperative. Gifted with both high altitude and the beloved Bourbon variety of coffee, this 990 member cooperative (nearly 1/3 of whom are women) pay close attention to the selective picking of their coffees. Ripe cherries are then delivered to the Kigeyo washing station to be carefully washed and dried in the sun on raised beds. The result is some of the countries most flavorful and dynamic coffee.
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