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02 title

02 Filter - Colombia Anserma / Rwanda Kanzu

50% COLOMBIA ANSERMA
50% RWANDA KANZU

Cupping Notes: Black tea, dark chocolate, full-bodied, dried fig
$18.50
ORIGINS OF OUR FILTER BLEND
COLOMBIA
ANSERMA
1650 - 1850 MASL
Asociando Cooperativa de Caficultores de Anserma, cooperative was created with the sole intention of improving the quality of life for coffee producers in the region. Today, it represents more than 2,000 coffee growers and continues to invest profits from their commercial activities and has even ventured into roasting, with the objective of maximizing revenue for its cooperative members. 
The city of Anserma is located in the lower west section of Caldas. Known for its high quality coffee, Caldas is situated on the Cordillera Central of the Andes Mountains. Due to its tropical climate, considerable rainfall and high elevation, coffee from this west central region of Colombia is known for its exceptional coffee, giving Caldas and surrounding departments the designation of being “the coffee triangle”. This regional lot is made up of several varietals and comprised of coffee from multiple producers through the Anserma Coop.
RWANDA
KANZU
1800 - 2100 MASL
Kanzu washing station is located in the Nyamasheke district of Rwanda’s Western province. Kanzu is incredibly organized and well run, set against green hills of coffee, cassava, sweet potato, sugar cane, bananas, and beans. Kanzu employs 50 local men and women during the harvest season. After arriving at the washing station, cherry is floated for sorting purposes and pulped immediately. The coffee in parchment then undergoes a dry fermentation for 16-18 hours before the remaining mucilage is washed off, followed by soaking. This typically takes up to 18 hours before the coffee is dried on raised beds with a mesh bottom, allowing for air circulation. The wastewater from the processing is treated with Effective microorganisms (EMTechnologiesTM) to secure the local water resources for the nearby community.

The focus for our 02 Filter blend is to combine two high quality in-season offerings with complementing flavor profiles to maximize complexity. In blending, we want to highlight the strengths of each coffee, while still promoting the uniqueness of each flavor profile, and creating an overall experience that is complex yet inviting. Both coffees come from cooperatives that not only stress quality, but actively work to train farmer members on best growing practices that will enhance the quality of the coffee over time. You can expect to taste a balance of pleasant fruit forward acidity with notes of delicate Assam tea and dried fig.