1998 Coffee Roasters

Smallholders around Muzo in northern Rwanda tend a few hundred Red Bourbon trees each among their food crops and deliver hand-picked cherries to the Muzo washing station. The coffee is pulped and sun-dried on raised beds with fruit still on the parchment, a honey process that builds sweetness and texture.

Orange wine · Raisin · White chocolate

One of the core processing recipes of Sancoffee, a B-Corp cooperative founded in 2000 in Campo das Vertentes. Selectively machine-harvested and naturally processed without water, patio-dried and finished in mechanical dryers. Cacao and hazelnut in the fragrance, then layers of cacao, caramel, almond and Royal Gala apple with a medium-rich body and a long cacao finish.

Praline · Melted caramel · Red apple

A Fazenda Inhame micro-lot fermented 90 hours in tanks, dried on raised patio beds and rested a month in wooden boxes. Coconut and milk chocolate up front, layered with caramel, rose petals and spice; juicy with medium citric acidity.

Rose petal · Milk chocolate · Coconut

From Vinhal, a father-and-son family farm in Cerrado Mineiro producing since 1988 and third at Cup of Excellence Brazil 2022. This Topázio goes through a long sequence: 61 hours dry aerobic, hot-water thermal shocks, 200 hours dry anaerobic, depulping, 124 hours anaerobic in water and 22 days on raised beds. Magnolia florals, lemongrass, chai and white chocolate.

Lemongrass · Chai · White chocolate

Bourbon from smallholders on the steep hillsides of Rwanda's highlands, hand-picked, sorted at local washing stations, fully washed in mountain water and slowly sun-dried on raised beds. Clean and elegant with bright acidity.

Green apple · Dark chocolate · Lime

An experimental 90-hour fermentation lot from Fazenda Inhame, where cherries are picked at peak ripeness plot by plot. Nectar and red wine in the fragrance, then tropical fruit, pineapple, juniper berry and blood orange with a juicy body, lingering citric acidity and a lemonade finish.

Campari · Pineapple · Juniper berry