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The cup opens with a vibrant, citrus brightness. Sweeter and slightly herbal citrus notes of lemon verbena and lemongrass join the mix and fade into a clean, floral warmth of black tea. A layered slightly herbaceous sweetness unfolds through the mid-palate: turbinado sugar and brown sugar, with a touch of sweet, malty grain, before giving way to a deeper, richer molasses quality.

This coffee is composed entirely of Red Bourbon, grown at elevations between 5,400 and 6,200 feet in the mineral-rich volcanic soils of the Albertine Rift. Because the farms are tiny, averaging only 250 coffee plants, farmers are reluctant to accept the cost of replacing their old lineage Red Bourbon trees. So the Red Bourbon in this coffee is around 50 years old the equivalent of an old vine wine.
Cool nights, high altitude, and slow cherry maturation combine with top quality genetics to allow sugars and acids to develop the exceptional qualities red bourbon is famous for. Upon delivery to the Masha Mill, the cherry is floated for density, hand-sorted, and pulped within hours of arrival. Fermentation proceeds for 10 to 12 hours, with trained agronomists monitoring by hand to identify the precise moment to end the process. It’s a judgment made by feel and experience, not a timer. The parchment is then submerged for an additional 12 to 18 hours before being laid onto raised drying beds for two to three weeks. The result is a coffee that is consistently juicy, clean, and full-bodied.

This fully washed coffee rewards a clean, attentive brew. We recommend a 1:15 or 1:16 ratio with water between 198-202°F. Faster steep times allow the floral and tea-like qualities to be most fully expressed.