Deerstalker - Blend - Brazil & Burundi

Origin: Brazil, Burundi
Varietal: Acaia, Bourbon
Process: Washed, Natural
Farm/Producer: Vale do Sol/Various Smallholders
Tasting Notes: Milk Chocolate, Mandarin, Nougat, Hazelnut

Our original house blend, Deerstalker, is as popular as it is versatile. A favourite with our customers who like milk with their brew; we also recommend it made as an espresso or with a moka pot. 

With tasting notes of Milk Chocolate, Nougat and Hazelnut, Deerstalker coffee is made using a 50/50 ratio of coffees from Brazil and Guatemala.

The Brazilian coffee in this blend comes from a farm called Vale Do Sol. It is a female owned farm, located in the region of Minas Gerais.
  The history of this farm began in 2008, with Alexandre Garcia Capelo, who was a small coffee producer and who continued his work with his son, Antonio Wander Garcia, who decided to dedicate his life to coffee production.
  Bringing all his knowledge as an agronomist, Antonio Wander's son, André, also a partner at Jaguara Coffee, dedicated himself to applying the techniques learned from planting and reached good results with the applied technology. Vale do Sol is 72 hectares big, and there was an increase in preservation areas, planting trees along the springs.
  All Vale do Sol crops undergo cyclical pruning in the zero harvest system. They cultivate banana trees as natural barriers to the wind. Cultivars with natural resistance to pests and diseases were planted, with an almost organic crop formation. The coffees produced by Vale do Sol are full-bodied, sweet, with a hint of milk chocolate and brown sugar.

The Burundian coffee in this blend comes from Nyenzi washing station. The tiny but populated East African state of Burundi borders Rwanda, Congo, Tanzania and lake Tanganyika. It is hilly with high plateaux and a tropical climate. Burundi is so far thankfully exempt from problems with water shortage and drought which is becoming common in East Africa. The soil is generally very rich and mainly volcanic with limited agricultural pressure.

In recent years the export of Fully Washed coffee has overcome the Semi Washed export volumes. A turn as historically Burundi produces 70% Semi-Washed and 30% Fully Washed, in 2018 the trend is reversed now we can safely assume not more than 25% of coffee is processed as Semi-Washed. This is part of a greater scheme from government to incentivize the production of better coffees for better returns.

Nyenzi washing station processes the coffee of 1188 farmers who live in the surrounding area, with a yearly processing capacity of 84 MT of green coffee. The producers in this region grow bourbon, with the rich volcanic soil of the region providing near – optimal conditions for the plant.

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