A coffee that's ethical, fruity and named after a Stevie Wonder song? What else could you need?
This is a natural processed coffee. Most coffees are washed coffees, which tend to provide more bright, acidic flavours. Natural coffees tend to be more unusual, sweet and "funky". They often provide a heavier mouthfeel and fuller body, with sweet and delicate aromas and notes.
One of the defining characteristics of a natural coffee is an overwhelming berry flavour, since the coffee seed (bean) is dried while still within the cherry.
ORIGIN + VARIETY: SINGLE PRODUCER - Rwanda + Red Bourbon
TASTING NOTES: strawberries & cream + caramel
ROAST: Light
PRODUCERS: Afrodis Gahonzire, Azitha Urwijumukondo, Athanase Fatisuka, Gratien Nkejuwimy, and Froduard Rusingizandekwe.
FARM: Five smallholder farms working together (average farm size 0.5 hectares)
REGION: Bushekeri Sector, Nyamasheke District, Western Province
ALTITUDE: 1535-1900 masl
PROCESS: Natural
SIZE: Available in 227g and 340g bags.
GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.
Brewing Tips:
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ESPRESSO: If wanting to pull this natural coffee as an espresso, we recommend experimentation. Try a 1:3 ratio, and grind a litter finer for a longer shot.
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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.
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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.
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ICED COFFEE: Perfect as a funky and wild 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)!
