Current offerings subscription

05 - 05/24

Hi love,

I hope you've had a beautiful April.

May's Subscription brings some fun juicy coffees that will pair perfectly with the warming weather.

Let's dive in

A Moment to Reflect:

Spring always feels so fleeting to me. In the past, I’ve gotten caught up worrying if I’m spending enough time in the new growth rather than just getting outside and enjoying it.

This spring I’m committed to really experiencing the change in season and letting the transitions happen. Mother Nature doesn’t worry about the speed of change so I don’t need to either.

I invite you to join me in the practice of letting go. Let’s watch the cherry blossoms turn to green leaves knowing it’s the natural cycle.

Love you, have an amazing May <3

Details

Let's take a close look at each coffee.

· 01

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Bourbon

Rwanda · Kinini Village · Washed

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Sensory Experience

A unique sweetness presents itself on the first sip, followed by a crisp acidity, held together by a soft round texture. You'll find notes of Cantaloupe, Yellow Cherry, and Dried Apricot

  • Coffee Variety & Processing

    Coffee cherries of the Bourbon variety are delivered to Kinini for processing. The coffee is de-pulped, washed and fermented for 24-36 hours before being shade dried on raised drying beds.

  • About Kinini Village

    "Kinini" means, literally, 'this big thing right here.' It is the name of a collaboration of farmer cooperatives (85% of the members being women) seeking to pool their efforts to improve their coffees quality. Founded by Jacquie Turner and Malcolm Clear, Kinini is a unique and ambitious project, aimed at having a generational impact on their community through a thoughtful, methodical, and unprecedented approach to running a coop/ processing station in Rwanda.

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Additional Details

Origin: Rwanda

Region: Rulindo District

Coop/ Station: Kinini

Elevation: 1800-2200m

Varietal: Bourbon

Process: Washed

Drying: Shade on Raised Beds

Source & Price Transparency

Source: Showroom Coffee

(Crop to Cup Coffee Importers)

FOB: $8.38/kg USD

We Payed: $33.73/kg CAD

* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.

If you have further questions please contact us

· 02

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SL28, 34, Ruiru 11 & Batian

Kenya · Tekangu & Tegu · Double Washed

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Sensory Experience

A mouthwatering, vibrant acidity carried by sweet and subtle floral undertones with a light and juicy structure. You'll find notes of Currants, Starfruit, Sour Candy, and a slight Floral quality.

  • Coffee Variety & Processing

    During harvest season, smallholder farmers deliver ripe coffee cherries of the SL28, SL34, Ruiru 11 & Batian varieties to Tegu for processing. The coffees are sorted to ensure quality before de-pulping and further processing. After a 16-24 hour fermentation, the coffees are washed and soaked (second wash) in separate tanks, helping to develop the recognizable crisp acidity usually found in high-quality Kenyan coffees. Finally, the coffee is shade dried on raised drying beds and manually rotated every few hours.

  • About Tekangu & Tegu

    The Tegu factory is part of the Tekangu FCS (Farmers Cooperative Society) in central Kenya. “Tegu” translates to "low place”, which comes from the name of a river nearby that’s famous for its fertile land in agricultural production. Tekangu FCS is currently made up of 1200 member farmers, each with around 100 trees.

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Overview

Origin: Kenya

Region: Nyeri

Factory: Tegu

FCS: Tekangu

Elevation: 1800m

Varietals: SL28,34, Ruiru 11, Batian

Process: Double Washed

Fermentation: 16-24 hours

Drying: 21 days Raised Beds

Source & Price Transparency

Source: Apex Coffee

FOB: $12.76/kg USD

We Payed: $25.36/kg CAD

* all numbers are based on the information we have available to us.
* please note, this does not include the costs associated with running our business.

If you have further questions please contact us

Recipes

Conical Dripper

Recipe:

12g Coffee : 200ml Filtered Water @92ºc

Pouring Structure:

First pour: @ 0:00 (Bloom)

  • 50g Circle Pour - Light Swirl

Second Pour: @ 0:30

  • 50g Circle Pour

Third Pour: @ 1:00

  • 50g Circle Pour
  • 50g Centre Pour

Total brew time: 2:20 - 2:40

Flat Bottom Dripper

Recipe:

11g Coffee : 200ml Filtered Water @92ºc

Pouring Structure:

First pour: @ 0:00s

  • 50g: Circle Pour
  • Gentle swirl to soak grounds.

Second pour: @ 0:45s

  • 50g: Circle Pour

Third Pour: @ 1:00s

  • 100g: Center Pour - Fast Flow

Total brew time: 2:45s - 3:00s.

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