Sourced from: Rwanda - Bushoki + Colombia - San Lorenzo + Rwanda - Gitwe
Tastes like: Toffee, Raisin, Chamomile
All brew methods, but we really quite like it in a V60, Chemex or Aeropress
Each month (funnily enough) we introduce a new Blend of the Month. To be quite frank, this is probably one of our most favourite things to do (bar eating pizza, but that's pretty normal right?)
We carefully sourced two or more beans that caressingly (it's a word) compliment each other. Expect some fun flavours here that work brilliantly with most brew methods.
More Info from the farm:
Location: Rwanda - Bushoki
Varietal: Red Bourbon
Altitude: 1776 MASL
The station was initially built in 2006 by the Iyongera Musaruro Co-operative who began working with Falcon's sister company RTC in 2014, to help with financial management and production oversight to improve all aspects of the station. The co-op has approximately 500 members and receives cherry from 800 farmers in total from the surrounding area.
During the harvest process, cherry is delivered to the station where it is pulped using a 3 disc Mckinnon pulper before undergoing fermentation in tanks for 12 - 18 hours. After this, the coffee is density sorted in the water grading channels before being dried on one of the 42 raised African beds.
Location: Rwanda - Gitwe
Altitude: 1800 MASL
Gitwe is a washing station located in Nyamasheke district in south western Rwanda, one of the regions with a high concentration of coffee trees and washing stations. At a very high altitude, Gitwe is surrounded by hills covered by green coffee trees, and the volcanic soil off the shores of Lake Kivu, make this coffee some of the finest in the country. There are 800 farmers in total who are delivering their coffee to the station.
When Rwanda Trading Company (RTC) purchased the station in 2017, the plan was to process high-end specialty fully washed coffee, and also look to experiment processing natural coffees at the station.
Cherries delivered to Gitwe are pulped right away using a McKinnon Disc Pulper, fermented for 8-12 hours, and then sundried on raised beds for 10-15 days. A portion of the cherries purchased from farmers at Gitwe is dried without pulping to make the naturals, a process that takes 3-4 weeks for the pods to be fully dried.
Once processed, the coffee is then left to rest before being transported to the RTC warehouse in Kigali, where it is milled and prepped ready for shipment.
Location: Colombia - San Lorenzo
Varietal: Caturra, Castillo, Colombia
Altitude: 1600-2200 MASL
This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas which was established in 1964. The San Lorenzo indigenous group are based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers producing coffee within 21 communities. Until recently, this region was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas, who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the local tensions ease and access has improved, it is now possible to demonstrate the quality of the coffees available.
The indigenous inhabitants believe in the Pacha Mama, where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 hectares of land in which they have about 2500 coffee trees. In this lot there is in total 179 producers coffee, who have each delivered small amounts of parchment that has been assessed and categorised as specialty coffee. There is good recording of each farmer contributions and receipts, giving full traceability about the construction of this lot.
During the harvest season, families will work with their neighbours to select ripe cherry before depulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours, depending on the weather. The coffee is then washed and put out to dry on small drying patios on the roofs of the houses it for between 8 – 14 days. They then deliver it to the Cooperative where, it is assessed and categorised, allowed to rest and then milled for shipment.