Getaway Blend

SEASONAL BLEND

60% Nyamurinda, Rwanda 

40% Bela Epoca, Brazil

Origin: Rwanda

Region: Southern Province, Nyamagabe District

Producer: Nyamurinda Coffee Growers – Francine Nyiramana and Immaculée Mukamana

Altitude: 1800 – 2000 m

Varietal: Red Bourbon

Nyamurinda Coffee Growers was founded by two sisters, Francine Nyiramana and Immaculée Mukamana. After the two sisters lost their entire family in Rwanda’s 1994 Genocide, they took the courageous step to return to their family’s land to start a coffee plantation. Since then, Nyamurinda has grown and through its Karora washing station, the company now processes specialty coffee from its own coffee plantation as well as from surrounding smallholder coffee farmers.

The coffee Nyamurinda processes grows at high altitudes of between 1800 – 2000 meters above sea level. The soil, which is a deep sandy loam, and which is well draining, provides the ideal conditions that give Nyamurinda coffee its outstanding taste.

Nyamurinda is a company that is driven by women and the belief that when a woman is economically empowered, the whole family will prosper. 100% of the company is owned by women. 86% of employees are women, and 77% of the coffee farmers that Nyamurinda Coffee works with are women.

ORIGIN : BRAZIL

VARIETAL : Mundo Novo and Catuai

Processing : Aerobic Fermentation

Altitude : 950 meters above sea level

Region : Alta Mogiana

Farm : Bela Epoca

Owner : Luiz da Cunha Sobrinho

Town : Ribeirao Carrente – SP

Total size of farm : 346 meters

Area Under Coffee : 250 meters

The farm is differentiated also by its work over the last 20 years in the genetic improvement of coffee varieties, in partnership with entities such as the Instituto Agronômico de Campinas (IAC) and the Fundação Procafé. The secondary agricultural activity on the farm, in fact, is the production of certified seeds and saplings. The experimental fields are home to more than 200 different coffee varieties and produce 4 million seedlings a year. The work is undertaken with the aim of selecting plants with improved productivity, an exceptional cup quality, resistance to disease, uniform maturation, longevity, and desirable plant architecture. Among the better

lines, the following stand out: Bourbon Amarelo IAC J10, Catuaí Vermelho IAC/99, Catuaí Amarelo IAC/62, Mundo Novo IAC379/19, Obatã Vermelho IAC1669/20, Obatã Amarelo IAC4793, Topázio, Catucaí and IAC125. The farm is also home to samples of Geisha, Maragogype, Ibairi, Pacamara, Catiguá, Aranãs, and other exotic cultivars. During the harvest season additional workers are brought in to assist with the process. Usually, the harvest process is mechanized, though lots are still kept separate according to plot and variety and focus is kept on maintaining a maximum percentage of ripe coffee cherry (maximum 3% green). In some of the smaller, shaded plots, harvesting is 100% manual. The post-harvest facilities are made up of suspended yards, paved patios and mechanical dryers. Part of the farm’s production goes through washers, huskers, and centrifuge, resulting in hulled ‘cherry’ coffee. However, the majority of the coffee is processed using the Natural Method, as is this Catuaí lot. Harvested coffee is delivered to the farm’s extensive patios on the same day as being picked. Drying takes between 15 to 20 days, and coffee is turned 8 to 10 times a day during the course of this time. The farm uses equipment to measure grain humidity, controlled daily to the point of 11 to 12% humidity, at which point it will be bagged and rested.

BENCHMARK PARAMETER   

18-18.5g / 27-30ml yield / 30-40s

TDS % - 10.19%

BRIX % - 12.23%

TASTING NOTES: Pineapple, Caramel, Dark chocolate, Ginger, Chestnut