We have been busy behind the scenes perfecting our next venture into espresso blending and present to you 'Chameleon' – but don't worry, this coffee certainly doesn't 'blend' in with the rest, though it does change from time to time.
Our latest instalment is a blend of a washed Burundi and a washed Colombia that delivers a rich, fruity profile with layers of sweetness. Expect notes of caramel, and blackcurrant, with hints of tangerine, especially when enjoyed as a smooth, bright espresso.
Tasting Notes: Caramel, blackcurrant, tangerine
The ideology behind this blend is to combine coffees that create an exciting, complex flavour profile that is fruit-heavy and packs a punch. We wanted to craft a blend that contrasts our more traditional but much-loved Casa Espresso Blend.
Make sure to watch this space as, like a Chameleon, this blend is subject to change. We will be periodically altering the components to keep you on your toes, so expect fruit-forward Africans, funky natural South Americans, and all-round delicious espressos.
Component 1 – BURUNDI – Migoti Coffee Company
Country: Burundi
Farmer: Migoti Coffee Company
Elevation: 1700-1900 MASL
Variety: Red Bourbon
Process: Washed
Tasting Notes: Plum, Caramel, and Blackcurrant
Region: Bujumbura
We’re working again with Omwani Coffee, who partner with Migoti Coffee Company in Bujumbura, Burundi, directly to support Burundian coffee growers and their families.
This offering comes from the Murambi Hill women's lot. Migoti has been focusing on female-only produced coffees in this area and pays the women a bonus on top of their usual wages. Their goal is to incentivise and empower the women to grow and sell their own coffee in the region. We are delighted to support them in their mission, as this aligns with our philosophy here at Rinaldo's, being an all-female roastery.
Migoti Coffee Company:
Smallholder farmers grow their cherries in the mountains overlooking Lake Tanganyika. They then bring their harvests to the Migoti washing station on Migoti Hill. These harvests continue to receive excellent cupping scores, frequently placing among the best specialty coffees coming out of Burundi.
The Migoti Hill washing station is operated by a local team of ten permanent staff and over 250 temporary workers who are employed during the coffee season from March to June. The majority of the temporary staff are women, who work mainly on the raised drying tables, regularly turning the coffee as it dries and removing defective beans that compromise quality. Migoti Coffee Company also assists farmers through ongoing education to prune and properly care for coffee trees, intercrop, plant shade trees, utilise green fertilisers, and stabilise soils. The expectation is that by following best farming practices, farmers can increase their coffee yields five to tenfold.
Component 2 – COLOMBIA – Luz Helena
Country: Colombia
Elevation: 1500-1600 MASL
Process: Washed
Varietal: Caturra
Tasting notes: Sugarcane, white chocolate, stone fruit and lime
This Colombian coffee is from a unique microlot from Armenia, Quindío, grown by Luz Helena Salazar on her 8-hectare farm, La Leona. Nestled in the heart of Colombia’s coffee-growing region, this washed Caturra is a testament to Luz’s 20 years of dedication to producing high-quality speciality coffee.
Luz’s journey into coffee production was inspired by her husband Jairo Arcila’s work on coffee farms, and with the support of our importer, Cofinet, Luz has honed her skills in cultivating the best cherries possible. Her farm, located at 1500 MASL, thrives in the fertile volcanic soils of the region, with ideal growing conditions that allow for rich, complex flavour profiles. This microlot is a true reflection of her passion for coffee and her commitment to sustainable, high-quality practices.
Processing
Handpicked at peak ripeness, the cherries are meticulously sorted and floated to remove any defects. They undergo a fermentation process, followed by pulping, gentle washing, and drying under controlled conditions to ensure optimal moisture content. This careful processing allows the natural flavours of the coffee to shine through, offering a vibrant cup with bright fruit notes and a smooth, balanced sweetness.
So what are you waiting for? Karma get your Chamele-on!
