- Washed & C02 Decaffeinated
- Jean Paul Tunda & 1,864 Smallholder Producers
- Cyangugu, Rusizi
- Red Bourbon
- 1,565 - 1,724 masl
This coffee is decaffeinated using the all-natural carbonated water method. The coffee is submerged in warm pressurised water to open up the bean before carbon molecules are added, which bind with the caffeine. This process doesn’t draw out any carbohydrates or proteins which are what give the coffee its flavour. The water and carbon are then removed and the coffee dried. The by-products are then recycled and the entire process takes place at CR3 in Germany.
Jean Paul Tunda named his coffee mill for his eldest daughter, Liza. Last August we visited the mill and it was in a state of growth. Scaffolding, construction, plowed earth, and saplings. Jean Paul is energised and excited when he talks about the future of Liza. He takes us to the highest point of the farm, and we look out across the stunning plains. He describes his plans and what he hopes it will become and when we take a moment, we can almost see it already.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.