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$10.00

B2 Milk Blend

BUTTERCREAM  |  BROWN SUGAR  |  COCOA NIB

This blend is specifically roasted for those who love and enjoy strong coffee with milk. B2 uses the same origins and blend ratios as the original Bomber blend, but has been roasted longer in the development phase to lower acidity and to intensify sweetness and sugar browning flavour notes. B2 is designed primarily for espresso, but you can also enjoy it as a darker plunger.
 

Producer: Various small lot holders
Region: Rwanda, Colombia, and Brazil
Process: Washed, Washed, and Natural
Varietal: Red Bourbon, Castillo, Colombia, Castillo, Yellow Catuai, and Yellow Bourbon
Roasting Profile: Medium
Read more about the B2 Milk blend.

 

RUGALI – RWANDA

Washing Station: Rugali
District: Nyamasheke
Sector: Kilimbi
Altitude: 1450 - 1600 MASL
Varietal: Red Bourbon
Process: Washed, 8 - hour fermentation, dried on raised beds for 12 - 14 hours.

Rwanda is well known for the production of high quality washed processed coffee. The washing station design and the general nature of processing lend well to produce very clean and homogeneous coffee. Add to this the dedicated and thorough washing practices of Muraho Trading Company, and the outcome is that the washed coffee is some of the best specialty coffee we’ve found in Rwanda. 

All cherry is hand-sorted before a pre-pulp float, under-ripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 8 hours. During this time the ferment parchment is agitated several times through the day by way of ceremonial foot stomping. 

Every Muraho washing station has their own washing station song. These have been created to instill a sense of pride and ownership to both full time and casual workers. Throughout the day groups of staff join together in song, dancing in the fermentation tanks, singing through five iterations of their song while stomping on the parchment. The process takes about 20 minutes and all the while, the fermentation process is assisted with the agitation of the coffee. This process is quite an experience to partake in!

After fermentation, coffee is released into a large serpentine grading channel. This is a moving channel of water that allows any floaters or foreign objects to float off and be discarded. This process also separates parchment into different density grades. The highest density grade, A1, is trapped by submerged gates early on in the serpentine, where lower density coffee is allowed to pass through. Eventually, we end up with three grades A1 and A2, which sell as specialty coffee and A3/A4 grades which usually sell into the commercial market. 

During the washing process, parchment is constantly agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post wash rinse. At this point, coffee is then taken to a pre-drying area where the parchment is hand-sorted removing any insect damaged, discolored or chipped coffee. Finally, parchment is laid out to dry and turned on a regular basis throughout the day.

With all processing methods, coffee is covered during the day if the day time temperatures get too hot, when even it begins to rain, and in the evening.

 

YACUANQUER – NARINO, COLOMBIA

Producer: Various small lot holders from CAFIOCCIDENTE Cooperative
Department: Nariño
Municipality: Yacuanquer
Altitude: 1700 - 2000 MASL
Varietal: Castillo, Colombia, Castillo
Process: Washed, traditional 24-hour fermentation, dried on raised beds over 20 days

Nariño is a region well known for quality coffee. Located in the south of Colombia, coffee has been produced in this region since the 19th century and is home to over 35,000 farming families who farm less than 1 hectare on average. 90% of farms are situated between 1500 and 2300 meters above sea level and the coffee grown here is some of the highest grown in the country. Coffee grows at such high altitudes due to the relatively stable climate; the average temperature is 19 degrees and ranges between 25.9 and 16 degrees, with rainfall of 1866mm and 1666 sun light hours per year.

Between 1998 and 2009, 18,000 of the 32,500 hectares of coffee in the region was renewed under the Federation’s Competitiveness programme. The main varietals grown are Colombia, Castillo and Caturra and due to the growing conditions. Nariño is known for producing quality coffee with clean, crisp, definable acidity. Yacuanquer is named after the town from where the primary collection point is located for the CAFIOCCIDENTE Cooperative and is located in the West of Nariño.

The producers of this regional blend were paid 1,000,000 Colombian Pesos per carga for his coffee (1 x carga = 125kg of dry parchment coffee). The average market rate at the time of the harvest was 740,000 Colombian Pesos per carga.

 

SANTA SERRA – BRAZIL

Producer: Various small lot holders
State: Minas Gerais
Region: Mantiqueira de Minas.
Altitude: 900 - 1500 MASL
Varietal: Yellow Catuai, Yellow Bourbon
Process: Natural

The Mantiqueira de Minas has some 7,800 producers, 89% of these are small lot holders. This regional blend is composed of coffees from some of these producers and was created with the goal of introducing small farmers to the specialty coffee market. Coffee has been grown in this region for over 100 years and it in 2011 and today the Mantiqueira de Minas region is one of the most awarded regions in Brazil.