A blend of a specialty Arabica from Guatemala and a fine Robusta from Rwanda for a unique specialty coffee with a woody, toasted and chocolate aromatic profile layered over notes of toast, dark chocolate and lemon.
Specialty Arabica from Guatemala:
An Arabica from the “Pompojita” plantation in southern Guatemala where Alex Herrera cultivates 250 hectares of coffee trees, and an additional 250 hectares of poly culture (macadamia nuts, honey...), in “wild” conditions. His plantation is north of the Atitlan Volcano, on the shores of the lake bearing the same name. This geographical location gives the soil an exceptional richness.
Fine Robusta from Rwanda:
This northern Rwandan province is a large coffee producing region. Farmers own a few acres of land, a model similar to that of Ethiopian coffees, and unite to form regional cooperatives which create and manage their own washing stations. The Land called Coko has a very particular climate since precipitation arrives in the summer and winters are dry. The annual average temperature is 21° which is suitable for growing quality coffee. Kabila Coffee produces the fine Robusta “Mister Kong” there, near the Visoke Volcano. It’s a well- known variety that we invite you to taste, without it being in a blend, if you have the chance.
The combination of these two quality coffees form a remarkable combination of intensity and vigour.