|Tasting Notes||Red currant, jam, cranberry, dark chocolate, juicy body|
|Processing||Natural, dried on raised beds |
|Tasting Notes||Raisin, Cherries, Milk Chocolate, Maple Syrup|
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This is our first coffee shipment from La Fortuna and pre-shipment samples have been more than amazing. We look forward to sourcing from Carranza’s farm in the future.
We feel privileged to have this naturally processed coffee from Rwanda landing in our roastery. Rwanda is one of our favourite coffee origins, and it’s always exciting when the first samples arrive. But this micro lot is really unique - and out of this world.
This 100% Bourbon lot was processed at BUF Cafe’s Remera washing station. Many of Buf’s natural lots are a blend of lots from their four washing stations. However, this special lot was produced entirely at Remera, at 1,900 meters above sea level.
The level of care that all Buf washing stations take over their processing is impressive. Cherries are hand-picked only when fully ripe and go through stringent sorting at all stages of processing. Most speciality coffee from Rwanda are wet-processed, but in recent years people at Buf Cafe have started to experiment and look for new and creative ways to produce exceptional coffee using the natural process method. This lot illustrates the very best that method has to offer. It’s fruity notes are clean and incredibly sweet with a juicy mouthfeel.
STEP 1: Tear the top of the coffee filter bag along dotted lines.
STEP 2: Pull out the hangers from both sides of the coffee filter bag, and place it onto your coffee jug/mug.
STEP 3: Slowly pour hot water through (92°C -96°C / 160ml - 220ml)