- Jean Paul Tunda & 1,864 smallholders
- Cyangugu, Rusizi
- Red Bourbon
- 1,565 - 1,724 masl
We first met Jean Paul at his private mill named after his eldest daughter, Liza back in 2016. Since then, we’ve been struck by his innovative and open approach to coffee production, along with his wealth of experience in quality control and coffee consultancy in Rwanda and Southern Sudan. When visiting Liza in August 2018, the mill was in a state of growth as Jean Paul chatted us through the construction, plowed earth and saplings growing there. It was a mill transitioning into a farm, becoming a center for coffee in the area.
Liza proved to be such a great hit at the Roastery last year that we’re delighted to be offering this fresh crop. This coffee was a stand out when cupping at the mill, offering a showcase of the Cyangugu region and the Red Bourbon varietal. Displaying a clean and juicy red berry profile in the cup, with defined flavours of orange, raspberry and an apricot sweetness.
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 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.