Fathers BRÜ


  • Region

    Volcán; Muhanga District

  • Varietal

    Caturra, Catuaí, Bourbon

  • Elevation

    1920; 1800-2000 masl

  • Farm/ Producer

    Finca Deborah; Various Smallholders

  • Process

    Fully Washed

 

Our Panama component comes from Jamison Savage, the renowned proprietor of Finca Deborah, where CCR has sourced many of our highest scoring coffees throughout the years. This lot is a blend of Caturra and Catuaí, processed separately as varietal specific lots and blended together here to highlight the candied nut and lemon notes we find in Version 43.

The Rwandan component is a new relationship for CCR, brought over by our Head of Coffee from her previous position working with new and up-and-coming cooperatives in East Africa. Abateraninkunga ba Sholi – or just ‘Sholi’ – is a small cooperative by African standards, with only 387 members, of which 157 are women. Located halfway between the Rwandan capital of Kigali and Lake Kivu to the west, Sholi members grow coffee upwards of 2000 meters above sea level, cultivating traditional Bourbon varietals, and processing their cherry at nearby collection points throughout the small district of Muhanga.

Together, these three varietals and two countries create a blend with loads of vibrant fruit notes – red plum, lemon candy, and black cherry, to name a few. Balancing out this acidity, from the Panama varietals we get notes of sweet roasted nuts and milk chocolate.

 


BREWING GUIDE 



We’ve enjoyed this coffee, with its red fruit and citrus notes, as a pour over first and foremost. For a V60, pre-rinse the filter and grind 15g coffee as fine as table-salt. Bloom with 50g of 96c fresh, soft water & a stir. At 30s begin to pour to 250g for a 1:16 ratio, finishing at 1:45. Stir the top of the slurry in a circle twice and allow to draw down, aiming for 2:30-3m total brewing time