ANVIL 3 ** Two Star Great Taste Award Winning Coffee Beans
ANVIL #3 is a blend of two distinct coffee beans - Rwanda and Brazil...
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
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.
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.
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)