Mary Wells helped define the emerging sound of Motown in the early 1960's and was a pioneer in helping to bring more black artists onto radio stations and the record shelves of mainstream America.
Wells, from Detroit, contracted spinal meningitis at the age of two and experienced partial blindness, deafness and temporary paralysis throughout her adolescents. Wells used singing as a comfort to her pain and by 10 had graduated from church choirs to performing at Detroit nightclubs.
In the early 1960's, Wells teamed up with Smokey Robinson, which led to a succession of hit singles. The success of her hit, "You Beat Me to the Punch" helped make Wells the first Motown star to be nominated for a Grammy Award in 1963.
Throat cancer would rob Wells of her voice in 1990, and tragically cut her life short two years later. She was the Queen of Motown.
Much like Wells, this coffee has a lot of soul and love behind it. Natural Anaerobic coffees tend to be more unusual, sweet and "funky". And they require a lot of care to get right at origin.
During the process, cherries are placed in sealed, oxygen depleted barrels for up to 72 hours to let the magic happen!
ORIGIN + VARIETY: SINGLE ORIGIN - Rwanda + Red Bourbon
TASTING NOTES: Chocolate covered tart cherries
ROAST: Light
PRODUCER: Baho Coffee
FARM: Five smallholder farms working together (average farm size 0.12 hectares). Names below!
REGION: Bushekeri Sector, Nyamasheke District, Western Province
ALTITUDE: 11535-1900 masl
PROCESS: Natural Anaerobic - 72 hour low oxygen whole cherry ferment in sealed clay vessels.
GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.
Brewing Tips:
- ESPRESSO: If wanting to pull this coffee as an espresso, we recommend experimentation. Try a 1:2.5 or even 1:3 ratio, and grind a litter finer for a slightly longer extraction to draw our some sweetness and balance.
- POUR OVER: For a V60, we recommend grinding fine-medium for this roast, 2-3 pours (post bloom). We use a 1:15 for a real velvety cup, or a 1:16/1:17 for a more rounded cup. And this coffee can take some heat off boil.
- FRENCH PRESS: We recommend the James Hoffman method for French press: 1:16.67 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything off that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.
- ICED COFFEE: Perfect as a funky pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)! And if not wanting to add too much ice while brewing, try adding whiskey stones after brewing to not further dilute it.
