Moon Roast Coffee

More Details: Located on the slopes of Huye Mountain in the Huye District in Southern Rwanda, this private washing station is owned by David Rubanzangabo.

David grew up the area and established the washing station in 2011. He has since built another site nearby to the original washing station to allow for a greater number of deliveries during harvest season.

David is a philanthropist who cares deeply about the smallholder farmers who deliver their coffee to his station, and constantly strives to make improvements to ensure that the 1330 farmers who deliver cherry to Huye receive fair prices and premiums based on the quality of the coffee they produce.
During harvest season, producers deliver their freshly picked coffee cherries to 26 collecting stations around the Huye community, where a truck visits daily to collect coffee during harvest season. Typically, a small holding in the district is just a quarter of a hectare in size, with around 200 trees. The yield is about 4kg of cherry per tree, so each farm only produces roughly 2 bags of coffee. It is entirely Bourbon, which, coupled with an altitude ranging from 1,600 to 2,300 metres above sea level, brings about lots of complexity and great flavours in the cup.

Details:
More and more farmers in Indonesia are experimenting and moving away from traditional wet hulled processes of coffee to highlight the true flavours of Indonesian coffee in the specialty wave.

This coffee which we’ve chosen to feature as a seasonal is from lead farmer and owner of a washing station, Hendra. His station and coffee farm are located in Panta Musrara of the sub district of Pegasing.

This chosen lot was from many small coffee farmers around the area that Hendra has purchased, then processed using his post harvesting facilities.
This coffee is floated for removal of immature beans, then cleaned and sorted before being placed on raised beds to dry for 20 – 25 days with regular turning in a drying tent where the temperature is monitored.

At our roastery, we’ve experienced flavours in the cup of stewed summer fruits.

More details:

This coffee from Finca El Rubi comes from the Acevedo region of Huila where Heiner Lazo has been farming coffee for many years. Heiner has owned El Rubi for 25 years alongside his wife, Johanna. The farm got its name after a ruby was gifted to the previous owner when she got married and Heiner and Johanna now see it as their precious jewel.

For many years, El Rubi have grown caturra, colombia and castillo but in recent years they have decided to start experimenting with more exotic varietals. On the farm they have a variety called papayo (named after the papaya fruit), SL28 and also 7,500 pink bourbon trees which they started to plant 3 and a half years ago. Heiner and Johanna are also experimenting with processing and are working with temperature controlled fermentation and anaerobic fermentation.

Cultivated from hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been first found in Pitalito, Huila. This variety can be hard to grow and cultivate due to the genetic volatility but it is shown to have good resistant to rust and produces exquisite cup qualities. Pink Bourbons have a substantial amount of glucose which is thought to help give the coffee its more delicate, soft and complex profile.

Heiner takes great care in the selection of this coffee ensuring it is collected at the optimum point of ripeness before then being pulped and dry fermented over night. After this the coffee is then sun dried for between 7-10 days depending on the weather, down to between 10-11% moisture.

More details:

This is a very special lot consisting of coffee grown by 8 amazing women across 5 different villages in Huehuetenango.

The women who contributed to this lot are Minga, Juana, Lety and Victorina, Sandra, Maria, Luz, and Petrona.

Once the coffee is dried, Fredy’s wife cups every lot, and combines similar qualities and profiles together.

The concept of our community lots is to support the producer. Each producer will process their own coffee: hand pulp, use a tank foot remove floaters, ferment for 22-24 hours, move coffee, and bring in the next batch. After fermentation, the coffee is washed and moved to the channels. The time spent here depends on the capacity of each farm/parcel. Most parcels of land benefit from natural spring water. In some cases, the women don't have access to water. In this case, the coffee will be quickly washed in channels.

Once the water runs clear, the coffee is then moved to patios. The coffee dries for 7-10 days during sunny period, or up to 20 during cloudy days.