REGION // Grecia, West Valley, Costa Rica & Kaguriro, Rwanda
IMPORTER // Cafe Imports
ELEVATION // 1200-2000 MASL
VARIETIES // H3 Hybrid + Bourbon
PROCESS // Honey + Washed
NOTES // Rose Hip, Sugar Cane, Green Grape
ABOUT THIS COFFEE
Spring. Flowers. Rebirth. Renewal. Bloom.
Our Spring Seasonal blend is meant to evoke that spirit of rebirth and renewal with a mix of coffees that evoke the rich florals and sweetness of the Spring season. This year’s blend is a combination of coffees from Costa Rica and Rwanda.
The Costa Rica component (55%) comes from a small micromill called Cerro de San Luis. Alex and Sara Delgado have long been pioneers of experimental varieties and mastering various methods of slow-drying honey and natural process coffees. This lot features a yellow honey process H3 hybrid variety, a hybrid of the robust producing Caturra with the delicate flavor notes of an Ethiopia variety.
The Rwanda component (45%) comes from a single estate called Gishamwana (Gish-am-wa-na) Island, located in the Kaguriro region of Rwanda. Owner Emmanuel Rwakagara is also the founder and president of COOPAC, a local cooperative that supports over 8000 small farming producers. This lot is certified organic, in part due to Emmanuel composting and reusing coffee pulp as fertilizer on his farm. This lot features a beautiful, washed Bourbon variety. The Rwandan washed has a bit more complexity, as it has an elongated soak after fermentation, not dissimilar to the way that it’s neighboring Kenya processes coffees.
In the brew, we especially noticed the long aftertaste of caramel/honey sweetness. We also found notes of rose hips, sugar cane, and green grapes. We think this brew does especially well on pour over, starting with a base ratio of 16 to 1.