Apple, Liquorice, Dark Chocolate
From 603 smallholder farmers in Rwanda's Western Province, this naturally processed Red Bourbon layers fresh apple and lime through liquorice, caramel and dark chocolate, with a clean black tea thread running the length of it. Dried slowly on raised beds at high altitude, it's a fruit-forward medium roast with enough body to feel satisfying in the cup.
Dark, fruit-sweet and quietly complex
Six hundred and three smallholder farmers in Rwanda's Nyamasheke District grow the Red Bourbon cherries behind this coffee, at altitudes between 1,830 and 1,950 metres. The natural process is an unhurried one - only the ripest red cherries are selected, then dried slowly on raised beds for up to 40 days, turned every half hour and shaded from harsh sun so the fruit character can develop at its own pace.
The flavour profile sits somewhere between fruit and confection. Apple and lime bring a fresh, bright edge; liquorice, caramel and dark chocolate settle underneath with a richer, rounder body. A thread of black tea runs through it - clean, slightly tannic - keeping everything from feeling heavy. It's a medium roast with an SCA score of 86.25, and it holds up well whether you're pulling it as an espresso or taking your time with a filter.
If you enjoy coffees that lead with fruit but still have enough body to feel satisfying, this one rewards a little patience.
About the Roaster
Copper Coffee Roasters started in 2019 in a small Richmond office, where a recruitment business and a growing obsession with great coffee shared the same desk space. That obsession has since grown into a roastery in Cobham, Surrey, three coffee shops across south-west London and Surrey, and a range built around helping people find their way into speciality coffee without the fuss.
