This premium range deal includes the following:
1 x 480g Rwanda Gihombo Wet Mill
1 x 480g Brazil Ruby Cerrado Natural
1 x 480g Indonesia Sumatra Blue Bianca
1 x 480g Lucky Dip
Price inclusive of shipping anywhere in Australia. Whole Beans Only.
Rwanda Gihombo Wet Mill
Classification: Micro Lot
Bean Appearance: Very uniform, racing green in colour
Acidity: Bright and Bold -Intense
Body: Bold
Harvest Period: May – June
Seriously intense and bold, rich sweet caramel, honey and lime zest bring sweetness, brightness and body to the cup
Gihombo Wet Mill is a privately owned wet mill that was built in 2006, but only became fully functional in 2011. Located near the shores of Lake Kivu,the station’s cherry collection areas ranges in altitude from 1600-2000 masl. All coffee is processed using a Penagos eco-pulper, dry fermented for 12 hours then dried on raised beds for 15-22 days. 2012 was a productive year with the mill producing 30 Mt of parchment. 2013 has been much less productive with only 14 Mt of parchment produced. What was lost in volume has been made up in quality. This microlot is arriving in October.
Brazil Ruby Cerrado Natural
Screen Size/Grade: SS 18
Bean Appearance: Even clean
Acidity: Light-Medium
Body: Soft-rounded
Flavour: Mellow caramel
Roast: Medium to Dark
Bag Size: 60Kg
Harvest Period: April to August
Available: November
Estate coffee with an excellent balance of acidity, medium body and semi-sweet caramel cup. An up-market blender that has great consistency cup-to-cup
Indonesia Sumatra Blue Bianca
Processing: Washed Giling Basa
Varietal: Arabica
Bean Appearance: Blue-green, bright and clean
Acidity: Medium
Body: Heavy
Harvest Period: March – June
Sweet with bitter grapefruit, caramel, tobacco
This coffee is produced in the highland plateau of Onang Ganjang by small holding farmers. Fresh cherry is picked, pulped and fermented for 12 hours without water. Then the cherry is hulled and parchment washed and left to dry for two days. The parchment is then removed using the Giling Basa process of wet hulling, a process unique to Sumatra. The now green beans are allowed to dry for a further 5 days after which they are sorted and hand picked then left for a period of 30 days to rest before ready for shipping. Blue Bianca is prepared by a young local processor in Dolok Sangul.
Does that mean the Rwanda and Brazilian coffees are Robusta?