Multi-producer lot yields wildly complex cup
Don't sleep on this wildly complex bit ^
This lot is a regional collection of ripe Red Bourbon cherry from small-holder producers across the Rulindo District. It was centrally sorted and depulped, dry fermented for 16-18 hours, and then soaked for 18 hours before being dried on raised beds for 11-14 days. We brought it in for its intense sweetness, mirror-ball vibrancy, and it's supreme complexity.
Paper filter pour-over methods help to get the brightest brews of this complete double-rainbow of a light roast. Dial-into dark lime, blackberry, and hibiscus by starting with a 1:16.7 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from rose and pink marshmallow at the lower end to dark honey and ginger cookies at higher yields.