Mutambu is a Burundi that excels at a variety of brew methods.Light, City roasts show quite a bit of dimension with a soft sweetness and accented by complex baking spices. The types of flavor notes found in this as a lighter roast are that of clove, cinnamon, and loose leaf black tea.

This lot is from Commune Mutambu region, near the Monge Nature Reserve in Bujumbura. It's comprised of coffee from two different wet mills, Migoti and Murambi, and between them serve the hilltop communities ("Collines") of Murambi, Rugembe, Masenga and Migoti. The farms stretch up to more than 2000 meters above sea level, altitude that's conducive to Bourbon, the dominant cultivar in Burundi. The coffee is wet-processed using a 3-disc depulper, fermented with water ,and graded in long cement washing channels where the remaining coffee fruit ("mucilage") is washed away and underripe coffee is removed. Before drying on long, raised drying beds, the wet parchment drip-dries on small screens where any physical defects that can be identified by sight are removed by hand.

This is the first release of our new selection of limited edition coffees called "Collections: An Artist & Roaster Collaborative"

We're thrilled to have worked along-side Alyse Baughan of Ardent Design Company. We've brought you a high-scoring, specialty coffee from Guatemala. This Gesha (or Geisha) is highly sought for and hard to come by in the coffee community, and we believe that Julio Meléndez has grown some of the best we've ever tasted!

Origin: Julio Meléndez - Acatenango, Guatemala
Farm: Finca El Zapote
Variety: Gesha
Process: Washed

"Finca Zapote is a legendary farm. Located about 80 kilometers from Guatemala City, it has belonged to the Meléndez family for more than 100 years, the current owner being the fourth generation. The farm is in Acatenango, which is the eighth microclimate of Guatemala. Acatenango was officially designated a geographic micro-climate in 2006 after many years of recognition for distinguished coffees, the volcanic soil providing optimum development of the plants and cherries distinctly concentrated in sugars."

Julio Melendez finds the climate perfect for growing his family’s prized Gesha. Temperatures range between 15 and 29 C, morning sunlight turning to afternoon cloud coverage and mists. Julio records soil tests and weather data related to each lot, which enables him to evaluate correlations between production data and cup quality year over year. Gesha accounts for only 5% of the farm’s overall production but is increasing every year. Other varieties grown include Caturra and Bourbon. Zapote is focused on sustainability and is certified Rainforest Alliance, UTZ, and 4C.