Tastes of: Kiwi, Pink Grapefruit, Green Tea
Varietals: Mundo Novo, Typica
Process: Washed (extended fermentation)
Altitude: 1700 MASL

This coffee peaks 8-10 weeks after roasting, it’s incredibly complex, juicy and vibrant. High citric acidity with a tinned fruit viscosity and slightly herbal aftertaste. The lot was contracted in Mexico earlier this year in collaboration with Raw Material and Red Beetle Coffee. Mario owns a demonstrative farm in the Sierra Sur. His coffees usually go into the Union San Pedro blend (which Exemplar has purchased for the past 4 years) but over the past several years we have been separating his lots as quality has increased and the his distinguished, extended processing style has developed.

Ratnagiri Estate, Chikmagalur, Karnataka, India

Tastes like: Mango, Passionfruit, Maple Syrup, Cola Candy

Process: Anoxic Natural 

Varietal(s): Catuai 

Altitude: 1,200 - 1,400 MASL

The Daily is your daily driver. It has a lower acidity, courtesy of the balanced and rounded milk chocolatey honey process Brazil from Mió Fazenda, but we wanted this coffee to have a few tricks up its sleeve. Enter Shyira; this washed coffee from Rwanda’s highest altitude washing station in Nyahibu is complex, floral and elegant, with hints of citrus and plenty of red fruit to boot. Combined with Nodrua, the end cup is rich and decadent – think chocolate-covered turkish delight.

Components:
60% Shyira, Rwanda (Washed Process)
+40% Nodrua, Mio Fazenda (Honey Process)

Profile: Milk Chocolate, Red Fruits, Elegant

Flavour Notes: Chocolate Covered Turkish Delight

This coffee is designed to be your optimal daily driver. Morning, noon and night. A classic and satisfying profile, balanced so it has a few tricks up its sleeves as it cools.