Part of the Storm series, Kyle designs such coffees to be enjoyed as approachable, sweet and low in acidity. Perfect for milk based drinks, or a smoother long black.

Giko Hill, Washed Red Bourbon - Espresso

THE CUP

September's third harvest with Muzo Washing Station, second with Giko Hill. This Bourbon is built for milk espresso: fuller body, developed sweetness. Think milk chocolate, crisp red apple, toasted almond. Round, long, sweet finish.

TASTING NOTES

Red apple · Almond · Milk Chocolate

THE PRODUCER

Muzo Washing Station was founded by Emmanuel Rusatira of Baho Coffee. His vision: raise quality and provide smallholders in Gakenke District with real support — financial, agronomic, and logistical. Muzo collects cherry from across the region, even from farms too remote to deliver. An on-site agronomist trains producers in pruning, fertilizing, and harvesting.

THE PROCESS

Cherry sorted under shade. Floatation used to remove defects. Depulped, then dry-fermented in open-air tanks for 8–12 hours. Baho washed coffees all follow this double-fermentation protocol for clarity and structure.

250g

What is the roast recency?

September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.