Composed of two coffees from Kenya and Nicaragua, Snowmageddon is sure to keep you warm and toasty all winter long. The Kenyan component brings us notes of honeysuckle, apricot, white tea, and the acidity of citrus fruits, which is sure to have you dreamin’ about the warmer months ahead. This lot was sourced directly from the farmers of the Rungeto cooperative. After the cherries are harvested and delivered to the factories, they are sorted before being pulped. The parchment is then fermented overnight before being washed and graded. After that, it is dried on the drying tables for 8-14 days. Thanks to careful cherry selection and meticulous processing, coffees from the Rungeto coop are incredibly clean.
The Nicaraguan component comes from our partners at La Trampa. This coffee brings complex yet refined flavors that altitude and excellent processing yield. Rich plum sweetness is given further depth by notes of cocoa, red grape, and cherry. The medium body of this coffee rounds out all of these flavors in the cup.
Both lots underwent a washed process, which translates to crisp, clean flavors in the final cup. We medium roasted the Nicaraguan component to bring out the sweetness and increase the body. We light roasted the Kenyan component to highlight the citrus-like acidity of this coffee. When blended, these coffees bring floral aromatics, punchy fruit flavors, and a big mouthfeel. One could say these coffees complement each other better than hot cocoa and marshmallows on a cold winter day. Whether you’re a light roast drinker, dark roast drinker, or somewhere in between, Snowmageddon is sure to get you through those snowy days ahead.
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