Tastes of: Peach Melba, Lemon Zest, Rhubarb, Hibiscus
Varietals: Castillo, Red Bourbon
Process: Colombia co-ferment, Rwanda washed
Altitude: 1700 - 2200 MASL

This coffee is a blend comprised of 20% peach co-ferment from Luz Helena Salazar, and 80% washed red bourbon from one of Rwanda’s highest altitude washing stations, Shyira, perched in the Nyabihu District, Rwanda. In blending the coffee, our approach was to find a counterpart for the peach co-ferment which elevated the complexity while retaining the juicy sweetness of the peach. As the cup cools, you’ll find some of the classic Shyira washed flavour notes. We have been buying from Shyira for four consecutive crop cycles.

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