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: 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.
