Day Tripper

Product image 1Day Tripper
Product image 2Day Tripper

Regular price $16.00

FRUIT MEDLEY • HONEY • JUICY
Our brand new fun, light and bright coffee fixture! Juicy fruits and sweet honey notes remind us of a sunny field trip with juice box in hand. 
Bumbogo 60% La Esperanza 25% Shady Bader 15%
Region: Gakenke
Valle del Cauca
Tolima
Origin: Rwanda
Colombia
Colombia
Farm(ers): Small Holders Granja la Esperanza
Finca El Vergel
Varietal: Red Bourbon
Mixed Varietals
Pacamara
Process: Washed
Washed Natural CM
Rosso Direct:

At the Farm, Bumbogo

Sweetness is the defining factor in this offering. Right off the first sip is fresh, ripe mandarin orange, with a beautiful medley of stone fruity tones that present when the cup begins to cool. The body is silky, coating and incredibly smooth, reminding us of a high-quality jasmine tea.

We've been privileged to work with Bumbogo CWS since 2017 and were the 2nd international buyer to purchase and visit Bumbogo. In the three years we've visited, we've been greeted with a traditional song and dance. It's a surreal feeling, being welcomed into this place of business in such a warm and welcoming fashion.
Emmanuel Rusatira, one of the partners and founders of Bumbogo, was able to demonstrate how the mills purpose was to stimulate this local economy and was successful in doing so after the first operating season in 2017. This mill is situated for large volumes and just like other mills MTCo is operating, they're paying a premium per pound of cherry to the farmers they're working with.

After a challenging 2020 season, 523 farmers were on record, selling their coffee to Bumbogo and collectively about 300 tonnes of cherry was purchased for processing. To handle this volume, 105 workers were hired in peak season. This showcases the significant economic impact Bumbogo has in it's region.

The majority of the workers at Bumbogo are women, and this mill, as well as others that Muraho Trading Co operates are trying to empower the female workforce in Rwanda!

There is a wide variety of processing techniques now being practiced at Bumbogo. For the majority of their volume, they utilize a Pinhal Maquina coffee depulper to seperate the cherry from the seeds, they're both then macerated using a stomp-down-song-and-dance process called 'Ikinimba' and co-fermented in a ceramic, open-air tank for approximately 12 hours, beginning in the evening as the temperature cools considerably. In the morning, the coffee is washed with clean flowing water in a serpentine channel, once again separating the cherry from the seeds, while more importantly, sorting the seeds by density.

Bumbogo is the closest station to Kigali and one to look out for in the years to come. It has a very high ceiling for potential and a recognizable flavour profile.

NAME: Bumbogo

PHONETICS: [bum-bo-go]

TYPE OF PRODUCER: Community Washing Station 

NAME OF PRODUCER: Muraho Trading Co or Neza Trading Co

NAME OF FARM: Small holder farmers contribute to Bumbogo CWS

GEOGRAPHIC LOCATION: Gakenke District, Rwanda

ROSSO DIRECT ICONS: Relationship 4

PROCESS + VARIETY: Washed Red Bourbon

At the Farm, La Esperanza

Owned by siblings, Rigoberto and Luis Eduardo Herrera, who come from a long standing coffee producing family. They are now third generation coffee producers, with their grandparents starting in coffee in 1945 right here at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land, with existing Typica plants, they added three more cultivars, Red Bourbon, Yellow Bourbon and Caturra, and here, Cafe Granja La Esperanza began. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production

This lot is a blend of three different coffee varieties that are cultivated at La Esperanza, Caturra, Colombia and Mandela. These are harvested together and co-fermented after being pulped, in open-air tanks for about 35 hours.

We're also featuring a natural Mandela from La Esperanza. We'd recommend you try that next to this washed Field Blend :)

Variety: Caturra, Colombia, Mandela
Process: Washed, Traditional
Harvest date: April 2020 
Fermentation: Parchment is left in ceramic, open-air tanks, for 30-35 hours 
Drying time: 7 days dried in a controlled temperature silo 
Drying temperature: 32 °C Max. - 18 °C Min.  
Altitude: 1430 - 1760masl
Region: Trujillo, Valle del Cauca
Rainfall:  1.526 mm/year
Humidity: 80 – 85%

At the Farm, Finca El Vergel

The Bader Family farm is situated within the department of Tolima. It’s called El Vergel, meaning The Orchard in English. The soils are rich and nutrient, partially due to the location on an inactive volcano called Black Mountain.

It’s a larger scale farm for Colombian standards, with a large focus placed on exotic varieties and new-age processing techniques. The primary goal for Shady and his family is to find distinction through their cup quality while also collaborating and supporting producers in their region. This lot has been sourced through Cofinet, a Colombian exporting company with an aligned vision to Shady. Great lengths and investments are taken to practice sustainable agriculture and to impact their environment at an absolute minimum.

In recent years, heavy-duty water recycling programs have been established throughout the farm in an aid to minimize the offsets.

This Pacamara lot shows an exotic flavour profile. It underwent a whole cherry, Carbonic Maceration which extended approximately 48 hours in a sealed, cool temperature environment. This processing technique drives a unique style of fermentation that elevates a complex acidity to be the defining feature in the cup. Following this processing technique, the coffee is dried slowly on raised beds for approximately 15 days.

NAME: El Vergel 

PHONETICS: [el ver-gel]

TYPE OF PRODUCER: Medium Producer 

NAME OF PRODUCER: Shady Bader

NAME OF FARM: Finca El Vergel

GEOGRAPHIC LOCATION: Tolima, Colombia

ROSSO DIRECT ICONS: Relationship 1

PROCESS + VARIETY: Natural CM (Carbonic Maceration) Pacamara

More About Biotre Bags

These bags are from Biotrē, they are 60% compostable and 100% renewable, including the valve!

What’s the difference between the red bag and the black bag?
The red bag contains the coffees with an acidity rating from 3-5. The black bag contains coffees with an acidity rating of 2 or lower.
In summary: coffees that are a little more adventurous—red; comfortable and more classic coffees—black.

How does the Sweetness, Acidity, and Body Scale work?
This is an internal scale from 0-5 comparing our own coffees. Each coffee is cupped and the sweetness, acidity, and body are rated. Keep in mind that different brewing methods may affect results.

Read more about our bags

Rosso Direct

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Shipping Expectations

Once your order is received it will be processed and shipped in 1-3 days, please keep in mind that we roast our coffees daily. 

If you live in Calgary, Rosso will personally deliver your coffee to your door! If you are outside of Calgary our default shipping method is UPS, however we can use different shipping companies to ensure that you will get your package as soon as possible. 

Free Delivery IN Calgary for Orders Over $20

For Rosso deliveries the cutoff time for delivery processing is 12pm. 

For example, an order placed on Monday at 9:43am will be on the delivery route for Tuesday. An order placed on Monday at 12:35pm will be on the delivery route for Wednesday. 

**Deliveries to Apartments & Condos will be mailed out via UPS

Delivery Outside of Calgary

Free delivery within Alberta for orders over $35

Free delivery within Canada for orders over $50

International Shipping

We offer competitive shipping rates to our International customers. There are a variety of shipping options for you to choose from upon checkout. Any customs or import duties are charged once the parcel reaches its destination country. These charges must be paid by the recipient of the parcel. Unfortunately, we have no control over these charges, and cannot tell you what the cost would be, as customs policies and import duties vary widely from country to country.

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