Espresso No. 6.3

Composed of 80% São Pedro Cunhas from Brazil and 20% Abakundakawa from Rwanda. São Pedro , which is red and yellow Catuai, contributes sweetness, nuttiness, chocolate notes, and a smooth cup. Brazilian coffees generally have low acidity, which is why we often blend in another coffee to enhance the flavor profile. Abakundakawa is naturally processed and contributes a distinctly fruity character, caramel sweetness, and a pleasant acidity. Both are roasted very carefully to preserve the coffee's originality and sweetness.

Both São Pedro and Abakundakawa are natural processed, meaning the coffee is dried after harvest with the cherry intact. This allows the sweetness of the coffee cherry to penetrate the bean, resulting in a fuller and sweeter coffee.