Day TripperRegular price$16.00 Sale price
Day TripperRegular price$16.00 Sale price
FRUIT MEDLEY / HONEY / JUICY
Sweetness ●●●○○ Acidity ●●●●○ Body ●●●○○
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.
||25% La Esperanza||15% El Eden
|Varietal||Red Bourbon||Mixed Varietals||Pacamara
||Washed||Natural Carbonic Maceration
|Farm||Small Holders||Granja La Esperanza||Finca el Vergel
|Producer||Small Producers||RiGoberto and Luis Herrera||Shady Bader
||Cerro Chirripo, Costa Rica
||Valle del Cauca, Colombia||Tolima, Colombia
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.
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 at Potosi, a neighbouring farm still operated by the family.
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 Potosi, they purchased the nearby land for Finca La Esperanza and expanded their organic coffee production.
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.
Once your order is received, it will be processed and shipped in 1-3 days.
If you live in Calgary, Rosso will personally deliver your order to your door (excluding apartments and condo deliveries, which are shipped via UPS). All other orders are shipped with UPS.
Free delivery in Calgary for orders over $20.
Free delivery within Alberta for orders over $35.
Free delivery within Canada for orders over $50.
We source directly from producers when we can to make sure the most profit gets to the farmer. Our sourcing values are shown through our icons on each of our coffee labels and on the back of our coffee bags.
Our 340g and 2lb coffee bags are made entirely of from plant materials and breakdown in a relatively short period of time.
Can I put my used bag in the city compost?
Putting these bags in the city of Calgary's compost is not recommended, due to the current processing facility. However, you can compost the outer lining in a healthy home compost (see further down the page for for info).
These bags will break down 90% faster in the landfill than the majority of coffee bags on the market.
Take our coffee quiz to find the right Rosso beans for you!
Composting Biotrē Bags
Biotre bags are made 100% from plant based material.
Both the manufacturing and disposing process is better for the environment.
You can compost the outer lining in a healthy home compost, which will break down within 12 weeks.
After 3 weeks in a healthy compost.
Dispose of the sugar cane lining in the garbage afterward where it will continue to break down.
After 12 weeks, only the inner lining should be left.