RUANDA INZOVU PB – ESPRESSO
11,50€ – 42,00€
Regíon: Nyamasheke district, Western province
Variedad: Bourbon rojo
Notas: Cereza, té negro, caramelo.
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.
Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.
Inzovu is a composed with a mixture of coffees from the Western and southern areas of Rwanda generally grown on mid-high altitude of the many hills that compose the landscape in the country. Once the season is finished and is time for milling the coffee is sorted and all the Peaberrys are kept separate due to their smaller screen size and they are going to compose a separate lot that maintain the flavour profile of the original lot and often it happen to have a more distinctive acidity and bigger and bolder mouthfeel in the cup, like in this case.
12,50€ – 45,00€
Regíon: Inza, Cauca
Variedad: Caturra, Castillo
Notas: Ciruela, albaricoque, caramelo.
This coffee is grown by smallholder producers around the Inza and Paez municipalities in Cauca Department. Both of these communities border the Huila region which gives lots from this area the higher body of Cauca coffees and the incredible complexity of coffees from Huila. San Sebastian coffee plantation stands out on its prominent environment, preserving the biodiversity of fauna and flora, promoting social development and economic growth of our fellow country people. San Sebastian farm grows specialty coffee and maintains the quality of the coffee beans, influenced by sensory attributes and practical farming techniques that create a product with unique characteristics. Farmers own small parcels where they grow coffee at 1700 m. and the crops are mainly Castillo and Caturra.
10,00€ – 34,50€
Regíon: Tres Pontas, Sul De Minas
Notas: Frambuesa, anacardo, chocolate con leche.
The Cocatrel Cooperative was founded in 1961 in Tres Pontas and has now grown to the second largest Cooperative in Brazil. There are over 6000 members who are part of the cooperative and they have 11 different buying points across the region. Over 50% of the members of the cooperative grow coffee on land that is less than 10 Ha in size. All the coffees that are part of this blend are dried in static boxes. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. There are two thermometers at different depths to ensure a safe temperature always below 40c. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.