Crimson Currant

FLAVOR NOTES

• Vibrant, clean, and complex. Built on a platform of brûlée sugar sweetness, winey dark berries, and a distinct orange citrus aspect. At a medium roast, this dry-process lot balances juicy notes of blackberry, blueberry, and dried peach with an anchoring layer of smooth, bittersweet dark cocoa.

BREWING GUIDELINES

• Pour Over / Drip - Water: 200°F-202°F. The ideal showcase for this lot. A standard medium grind coaxes out the beautiful, bright orange-like structure and clear blackberry notes, backed by an elegant black tea finish.

• AeroPress - Water: 200°F. A medium-fine grind with a 1.5-minute steep time nicely highlights the complex, jammy fruit profile while maintaining a very clean and sweet, caramelized finish.

• French Press - Water: 201°F. Use a 1:16 ratio. Full immersion perfectly coaxes out the naturally creamy, heavy texture of this dry-process Bourbon, emphasizing dark cocoa solids layered with dried stone fruit.

• Espresso - Water: 199°F-201°F. Pulls a beautifully dynamic, modern shot. Expect a dense, syrupy mouthfeel brimming with dark berry tones that transition into an opaque, bittersweet chocolate richness.

ROAST LEVEL

• Medium

DRYING METHOD

• Raised Bed Sun-Dried

PROCESS METHOD

• Dry Process (Natural)

VARIETY

• Bourbon

REGION

• Kiganda, Muramvya