New Year, New and Inspiring Flavors

by Kevin Nealon January 03, 2016

We're pretty excited about our next two coffee offerings. Kanzu, from the southern shore of Lake Kivu, is a new Rwandan offering and this particular lot is one of the best Rwandan coffees we've tasted to date. Deep maple sweetness, a bit of nutmeg and cinnamon spiciness, and the cranberry/hibiscus brightness we've come to love in our favorite Rwandan bourbons. For a bit more insight on the Kanzu washing station, check out this blog post from our partners at Red Fox Coffee Importers.

The other new coffee is a returning favorite for us: Tana Toraja from Sulawesi, Indonesia. Stereotypes are best kept at arms length, but we approach Indonesian coffees with a lot of caution, since inferior varieties and giling basah processing can often create dirty, rubbery flavors that overshadow the region's big body and richness. Tana Toraja is a unique case though. The farmers around the region grow better-tasting typica hybrids, and the Toarca Jaya processing station employs a more typically-Latin American washed process. The result is a coffee that maintains Indonesia's good stereotypes - big mouthfeel, unique spiciness, mellow but balanced acidity - while still tasting sweet, clean, and generally delicious.