ANVIL #3 is a blend of two distinct coffee beans - Rwanda and Brazil and is a 2 Star Great Taste Award Winner... Umurage Rwanda Farm: Buf: Umurage Rwanda Varietal: 100% Red Bourbon Processing: Fully washed & sun dried on raised beds Altitude: 1,750 metres above sea level Owner: Epiphanie Mukashyaka Town / City: Kigoma Sector Region: Huye District of Southern Province Cupping Notes Overall: Honey, apple, dense, treacle juicy This 100% Red Bourbon coffee was processed at Buf Café’s Umurage washing station, at 1,750 metres above sea level in the south of Rwanda. Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond. Buf is now managed by Epiphanie and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which its washing stations are located. Epiphanie, who was born in 1959, was widowed during the 1994 genocide - which claimed over 800,000 lives in just 3 months - but chose not to leave her family’s small coffee farm. Instead she set about rebuilding and developing her business and with it the local community. She started Buf Café in 2003, when she established Remera washing station with a loan from the Rwandan Development Bank and the assistance of the USAID-financed PEARL project. Brazil Samambaia Farm: Fazenda Samambaia 100% Topazio Varietal: 100% Topazio Processing: Pulped Natural & dried on Patios Altitude: 1,200 metres Owner: Henrique Dias Cambraia Town / City: Santo Antônio do Amparo Region: Sul de Minas (Minas Gerais) Some of Brazil’s finest beans are produced in this area as the rolling green fields of Sul de Minas offer perfect growing conditions. The region itself forms a border between two very important river basins in Brazil: the Grande River Basin (which runs to the south) and the São Francisco River Basin (which runs to the northeast). Locally, the region is known as ‘vertentes’. The farmer of Fazenda Samambaia, Henrique Dias Cambraia believes he owes the success of the farm to a combination of various factors, in particularly, the farm’s geographic location; competent technical management of the plantations, with individualized phytosanitary controls of the planting fields; constant training based on total quality control programs; and, most importantly, the involvement of the whole team that works on the farm. Tasting Notes A very complex espresso that carries a balance of dark, chocolatey flavours alongside bright citrussy fruit notes. Well balanced, dark and interesting. (If you would like your beans ground, please let us know which grind you require)
