Espresso Blend

Raspberry acidity, dark caramel sweetness, rich chocolate base, cream

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Origin: Colombia, Brazil, Rwanda


Notes: Raspberry acidity, dark caramel sweetness, rich chocolate base, cream


Coffee Story: Pedro Gabarra is the fifth generation of coffee grower in his family and runs the Vertentes farm, among others, with his father Joao Newton. The family has the utmost respect for the environment and cultural significance of the land and maintain over 40% of the property for reforestation. The farm holds certifications with Rainforest Alliance, Sustainable Farming(UTZ) and the Brazilian Specialty Coffee Association. In late 2019 the family was awarded the most sustainable farm in Brazil. As a natural process coffee, it is dried with the pulp intact before being removed.


ASOFIV acronym translates to ‘association of women coffee producers with vision for the future’. The association has 26 members, 10 of which bring us this delightful coffee. The women initially got together for social events and family activities, but in 2015 they decided to formalise the gatherings and focus on coffee production for the benefit of their families and community. Ripe cherries are picked and depulped the same day, then dry fermented for 16 – 24 hours. The cherries are then washed and dried on various surfaces – whatever the women have on hand, often casa elba, parabolic dryers and on patios. This typically takes 10 – 15 days depending on the weather and drying method.


This coffee has been produced by 1007 farmers, the majority of whom are women, in the Rusizi district of Nyakarenzo. These farms are family owned and operated, usually with fewer than 200 coffee plants on under a hectare. The farmers receive training on best agricultural practices, conservation and quality control through RWACOF. The coffee cherry is checked for quality once it arrives into the washing station. It’s fermented in tanks for 12 hours, before being washed thoroughly and then sun dried on raised beds until it reaches the optimum moisture level.


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