Chocolatey, nutty and smooth. This coffee sees a little more development in the roaster to minimize the acidity, hone in on the body and act like a warm hug. Currently 50% Rugali Washed Bourbon, Rwanda and 50% La Casona de Doña Lina, Honey Catuai, Costa Rica.
Recommended Recipe as Espresso:
18 grams, 30-32 seconds, 40 gram extraction
Tasting Notes: Dark Chocolate, Mixed Nuts, Smooth
Our current offering for Tipping Point is a blend of two coffees. We've profiled these two coffees separately and blended them post-roast. Our intention is to match density and bean sizing so they extract at even rates, bringing you the most flavour clear cup of coffee.
The first coffee is from a mill in Southwestern Rwanda called Rugali. It's the second year we've purchased coffee from Rugali and we couldn't be more happy. In 2018, they had an amazing crop for both production quantity and quality. Producing beautiful washed Bourbons which they're paying premiums to nearby farmers in their region of Nyamasheke.
Station Manager: Mvuyekure Radjab
Farmers: Small Producers
Micro-Mill: Rugali CWS
Region: Nyamasheke, South Western Region of Rwanda
Elevation: 1550 - 1800
This is our second year working with the Rugali Community Washing Station
The second coffee comes from a long time relationship in Costa Rica, with the Solis Family. We've visited Roger and his family every year since 2015 and we're constantly happy with the coffee they're producing. Currently available on the menu as a single origin offering.
Region: San Marcos de Tarrazu
Producer: Solis Family
Varietal: Caturra + Catuai
Process: White Honey
Elevation: 1880 - 1920m
This is the fourth year we've worked with the Solis Family