Signature Blend

A sharp, full-bodied blend with flavours of chocolate, toasted nuts, spices and hints of caramel. Slow-roasted to perfection using our unique traditional Italian wood-fire roasting process, this blend delivers a perfect crema every time and is great for punchy milk-based coffees or a strong black coffee.

Coffee type

Blend

Botany

Arabica/Robusta

Aroma

Chocolate, spice

Process

Washed/pulped natural

Acidity

Bitterness

Body

Origin
50% Brazil
30% Papua New Guinea
20% India

 

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The story of triumph over adversity rings true, when you learn the mill’s name Rusekabuye translates to ‘man who hits stone with head and breaks it into one thousand pieces’. Hilare, one of the owners of Rusekabuy was lobbied by producers in the region to build the station after he faced resistance by the only mill owner in the town not to proceed. As the newest mill of 13 established by the Akawa Project, Rusekabuye helps producers escape the cycle of poverty in a sustainable and equitable way, creating fairer remunerations and better living conditions. They do this by helping the producers follow UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity. The results of this important work shows in the quality of the coffee harvested that has exceeded our expectations. This coffee has a super-sweet fruit juice quality and smooth creamy mouthfeel.

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This special micro lot celebrates the achievements of a dedicated small group of female farmers from the Kigarama Village, who saw an opportunity to move away from the traditional co-op model of homogenised coffee sale by creating their own association ‘Rwamweru’ within the Koakaka co-operative. Traditionally, sales would be shared amongst members, but the Rwamweru producers decided to separate their product, selling it directly to achieve the best price for their families. Farmed in the hillsides surrounding the Karambi washing station, located in the Kigoma Sector of Huye District, the ripest cherries are carefully picked and collected for sale. At the washing station the best cherries are processed, going through a 12-14 hour fermentation post pulping, then floated to sort and soaked for a further 14 hours. The beans are then wet sorted and dried on African beds for 14 days.

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Decaf drinkers will enjoy its medium body and long, very juicy aftertaste with flavour notes of brown sugar, toffee and orange peel. A lovely balance of citrus and sweet notes with a low acidity makes for a velvety mouthfeel, enjoyable both with milk, and on its own as a black coffee.

*Mountain Water Process is a decaffeination method that immerses the green beans in clear and pure water to extract the caffeine through a special filter. This results in a bean that retains all of its delicious flavour notes, with no caffeine.

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