Folly Winer Roasting Calendar Current Origin
1/4-2/13
Honduras- Cooperativa Raos
Fair Trade/Organic
Processing Method: Washed
Altitude: 1200-1700 masl
Farm: Various smallholders
Variety: Catuai, Caturra, Typica, Bourbon, Pacas, IHCAFE 90
Coming from the Cooperativa Regional Mixta de Agricultores Organicos de Sierra Limitada (Co-op RAOS), this bean is both fair trade and organic. This bean has a strong citric acidity in the finish, with an aroma of lemon zest and lemongrass. It has a medium-heavy to heavy body and has the perfect profile to start the year for the Folly Winer.
2/14- 5/16 K
Kenya Gicherori AB
Processing Method: Washed
Altitude: 1550 masl
Farm: 1050 smallholders
Variety: SL28, SL34, Ruiru and Batian
Grown in the deep rich red volcanic soils of the Mt. Kenya region, this coffee is perfect for a Winer rotation. True to it's Kenyan origin, this coffee has some beautiful acidity and citrus notes of grapefruit along with some floral honey flavors. Water used in the washing process to create the clean profile of this coffee is recirculated for conservation.
5/16 B- present
Burundi Bwayi
Processing Method: Washed
Altitude: 1760 masl
Farm: Bwayi Washing Station Cooperative
Variety: Bourbon, Jackson, Mibirizi
Burundi lies deep in the heart of Africa. It is particularly difficult to ship coffees from Burundi because of it's landlocked position. Burundi coffees have beautiful sparkling acidity and this coffee is no different. This coffee is heavy bodied with a complex citrus acidity and slight tea-like aroma. It is balanced, layered, and nuanced. A very unique cup.