Judy was born when a friend of Wild Rye’s was looking for something rich and punchy. Judy is our step darker. It is more developed than our other blends. It suits milk and more classic black coffee. Black forest cake inspires the flavour profile.
Judy is currently formed with:
Kawazamurabawe, Songa Burundi 50%
Processing: hand picked and sorted, washed, tank fermented, then sun dried for 7 days.
Much of the Burundi population live simply, and sometimes, in poverty. Coffee is one of their main sources of income.
Kawazamurabawe means “Coffee raises up farmers” and is a cooperative of some 150 member farmers. We buy this coffee through Inter-American, who focus on the sustainability of the coffee industry, and bettering the lives of the communities that support the farmers. We are very happy to pay above commodity price for this coffee.
It contributes to the richness of the blend with dark chocolate, caramel, dark berries, baking spice and mulled wine. It is super sweet and citric, packing the punch.
Andino, Huila Colombia 50%
Varieties: Colombia, Caturra, Castillo
Harvest: late 2020-early 2021
Processing: hand-picked, pulped and wet fermented.
Andino is a community coffee from Bruselas, in Huila Colombia. Bruselas located where three rivers converge in the Andes Mountains, creating unique microclimates that result in unique flavour profiles.
We source this coffee through Caravela, who work closely with the farmers to improve farming and sustainability practices.
At this roast degree, Andino especially displays choc-orange, cherry and plum. A nice rich and warming addition.
Poços de Caldas, Minas Gerais, Brazil 25%
Varieties: Yellow Bourbon, Catuaí, Catucaí et al
Harvest: late 2020/early 2021
Processing: predominantly hand picked, natural process
Poços de Caldas is located on the rim of an extinct volcano. The volcanic soil is rich and fertile, perfect for coffee production.
It contributes chocolate, nut and red berries to Judy. It has a low acidity, keeping the punch of the Burundi component in check.