Notes of blackberry, caramel, tangy wine
"I almost passed this one up cause I usually go darker, but the blackberry caught me off guard. Makes you want to sit down instead of taking it in the car."
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A collaboration of dozens of smallholder farmers in the Rwenzori mountains, where Uganda meets the Democratic Republic of Congo. Cherries are hand-picked at peak ripeness and delivered to the processing station the same day, quality lives in the hours between tree and table. Float-sorted, then spread across raised drying beds for three to five weeks, turned by hand as equatorial sun slowly concentrates fruit sugars around each bean.
SL-34, K7, and Blue Mountain varietals grown at 1,500–1,900 meters in volcanic soil, naturally processed to preserve the sweetness the cherry earned on the branch. Blackberry and dried fruit arrive first, then round caramel warmth, then an unexpected winey tanginess before the cup resolves into something soft and clean. Patient craft from many hands, built for your quietest morning.
