Sample Pack of 6 Coffee Selections
Our single origin coffees are carefully chosen by the head roaster to give you the best taste of Split Rail Coffee in your cup. Each 4oz bag is roasted with your desired flavor profile in mind. While he will work hard to minimize you getting more than the same of one flavor, on occasion you may get 2 of one flavor, depending on available supply.
Blue Ayarza – Natural$20.00 – $98.00
Our first natural process from Guatemala, it has lower acidity than the Ethiopian naturals, while still having a fruity profile. Blackberry, mango are the first flavors we picked up, with guava, red currant following and just the most subtlest of chocolate coming through as the cup cooled. It feels like an Ethiopian natural without the acidity or strong citrus profile.
These beans come from the southeastern part of Guatemala, in a very rural, inaccessible, mountainous area above Laguna de Ayarza (locally known as “Blue Lake”), where there are less than 10 homes in total around its perimeter. Cold, deep and pristine, the lake is said to be formed by two massive volcanoes that collapsed into a large crater, parts of the bottom having never been found. The beloved lake is part of legendary folklore for the locals. Because natural process coffee beans have more rigorous requirements, only those grown in the 5,500-6,000 elevation are selected.
Due to the hilly conditions where the beans are grown, the natural process beans are transported to a neighboring region where there is flatter land available for drying them in the sun, with sufficient breezes to blow over them. Laid out in layers of 3-4″ deep, they are dried for 5-6 days while being constantly turned during the day. The cherries go from red or yellow to purple, and then black. They are then finished for a half a day in mechanical dryers, this final process helping to control the acidity and ensure a final dry process without any pesky rain showers that may cause re-absorption of rainwater.Rated 5.00 out of 5
Gashoho Muyinga – Natural$21.00 – $105.00
This is our first coffee ever from Burundi, and it’s non-traditional in several ways. While a natural process bean, and grown just across the border from Rwanda, its flavor profile is more similar to a South American washed process bean than a typical African natural. Its prominent flavor notes that all of our team tasted right way is a mix of chocolates, milk and dark, and caramel. But, owing to its secondary notes being so very subtle, there were differing opinions on what the other prominent flavors are. Peach, apricot and stone fruit were the most common notes a few of us picked up small hints of, while nobody tasted citrus, berry or bright notes. Gashoho is a mild coffee, our roaster refers to this type as a “breakfast coffee”, some may choose to increase the amount of coffee in their brewing process if they want a stronger amount of the same, smooth flavor.
The location of where these beans are grown is in the Muyinga region, in a very remote area of the Burundi highlands, less than 50 miles from the Rwanda border, another country we found a nice gem a couple of years ago. High quality soil and elevations that more or less stay at around 5,000 feet, make for very good conditions for growing coffee. With less than 100 years of experience as a coffee growing country (Belgium brought coffee cultivation to the country just after WWI), Burundi is not as well known as Ethiopia, Kenya, or even Rwanda, however with the increased demand for high quality coffees, we think it will become increasingly known for its single origin coffees.
These natural process beans are dried for up to 3-4 weeks, with constant rotation, in a very meticulous and laborious process, to get them ready for shipment. Some of the tens of thousands of farmers who pick coffee cherries here, travel as much as 12 miles through rugged, rural terrain to bring them to the washing stations to be dried and processed, and put into bags for shipment.