1. RWANDA BOSQUE
This was our first coffee out of Rwanda. And we're ecstatic to be bringing it back to our shelves as the quality keeps getting better by the year! Due to the unique characteristics of the land and climate, the producers have achieved exceptional coffee, having earned many rewards from the Rwanda Cup of Excellence in 2013 and 2014. Coffee cherries are delivered to local washing stations by 456 small farmers (90% of women averaging 200-300 coffee trees per farmer). Among the farmers are survivors of the Tutsi Genocide, including 20 women part of the Ngomatyazo Widows Association. Their involvement in the industry offers hope and comfort for the future. David Rubanzangabo, Huye’s founder, rewards each of the producer groups who deliver to the washing station with different perks from our social premium. This year, David is giving each producer group access to health insurance as part of the incentive-based system which encourages farmers to continue to improve quality.
2. COSTA RICA DON CLAUDIO
If you have ever had a cup of our Costa Rica coffee, you've experienced something great. The Don Claudio coffee is picked in the area of La Piedra De Rivas and for this particular lot, only the ripe cherries are picked during the central part of the harvest. The main varieties are Caturra and Red Catuai, along with some heirloom varieties. The history of Coopeagri started in the 60s. During that period the area of Perez Zeledon had terrible road infrastructure so the commercialization of the coffee was very difficult and it was in the hands of private companies. In November 1962, a group of men gave birth to a cooperative organization called Coopezeledon, with 391 associated coffee producers. The board of directors was led by Claudio Gamboa, and the name of this coffee was given in his honour: Don Claudio
3. BOLD PREMIUM
This premium series explores a mix of our original base of Brazil's Cocarive, an origin that we have contracted from due to its production of consistently high-quality coffees. Located in the Carmo de Minas region, it is naturally processed, offering overall complexities and balanced acidity that makes the perfect base for refined espressos.
Blended with coffee from Mt. Elgon in Uganda, we took a different approach with a mix that plays around with cocoa balanced with tropical fruit flavours. It has a relatively higher body than our previous series and smoothly well structured which makes it amazing on milk-based drinks or the favourite short black - catered to those who enjoy a few cups of coffee in their daily routine.
4. SWEET BLEND
This series has been regularly ranked as the team's favourite, the blend pays homage to drinkers who enjoy fruit-like sweetness and complexities in their espressos, with and without milk. This season feature notes of grapefruit, raisins and guava like acidity, followed by a creamy body that is complemented with hints of toffee and honeysuckle. Truly an exciting espresso profile to be enjoyed in your morning routine.
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)
STEP 4: Remove the coffee bag