Region: Nyamasheke district, Western province
Variety: Red bourbon
Process: Washed
Altitude: 1400-1600m
Notes: Cherry, black tea, caramel.

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.

Region: Belén de Umbría
Variety: Castillo
Process: Anaerobic Natural 72h
Altitude: 1800m
Notes: Passion fruit, lemon curd, dark chocolate.

Finca Buena Vista is located in southwestern Colombia in the Risaralda department. The municipality, Belén de Umbría is 67km away from the department’s capital, Pereira. The farm is known as the best coffee producer of the department – and in some cases all the central coffee region of Colombia. On the farm they take great care of the land and soil and have it tested and analysed every two years. There are also a large number of native trees planted on the farm to protect the soils and provide organic material. The farm also has 13 bee hives in total to help with pollination it is believed there is greater production with this method of pollination. The honey from the bees is also a food source for the workers at the farm. In total the farm employs around 50 people across various roles and they are provided with good access to subsidised food as well as having tv’s, pool tables and a soccer field for activities outside of work.

Process – Natural 72 hour Fermentation. This lot name is named Oso Andino which translate as Andean Bear.

The coffee goes through 2 selection processes first after picking with floatation and removal of immatures. The coffee is then placed into the fermentation barrels. The environment for the coffee is anaerobic, every 24 hours the barrels are opened in order to stir the coffee and create a homogenous mix.

Once the 72 hours are completed the drying process begins, targeting 9.5-11.5% moisture; this is done with 48 hours of drying through dehumidifiers and the last part is sun dried on African beds.