My Left Foot: Dark Roast (SO)
Christy Brown was an Irish writer and painter whose cerebral palsy allowed him to write or type only with the toes of one foot. His autobiography, titled My Left Foot, recounts his childhood and every day life living with his disability amidst the vibrant culture of Dublin.
Brown's art lives on, as does his legacy of confronting an inaccessible world, especially at a time when society would remove many kids with disabilities from their families and raise them locked away in institutions.
This is our newest dark roast, which includes some unique, natural anaerobic coffee to pump up the deep chocolate notes. We think dark roasts deserve fancy and unique coffees too!
Great as a shot of espresso too!
ORIGIN + VARIETY: SINGLE ORIGIN - Rwanda / Red Bourbon (processed 2 different ways)
TASTING NOTES: Chocolate for days
ROAST: Dark
PRODUCER: Smallholder farmers
LOCATION: Nyaruguru DIstrict, Southern Province
ALTITUDE: 1500 - 1950 masl
PROCESS: Washed / Natural Anaerobic
SIZES: Available in 125g, 227g, 340g, 908g, and 5lb bags..
GRIND: Whole Bean, Filter, French Press, and Espresso/Moka Pot.
More about Producers:
This coffee comes to us from our friends at Baho Coffee, who operate the Fuji Washing Station in Rwanda's Southern province with care and ethics in mind. Check out our link to find out more about the amazing things they are doing, like paying their workers fair wages and a pension, and supporting many all women farms for single and widowed women.
- ESPRESSO: This pulls a rich espresso shot that goes great with milk based drinks! We pull this as a traditional 1:2 shot.
- FRENCH PRESS/POUR OVER: for making this dark roast, we suggest using water that has cooled a bit form boil, as too hot water with a dark roast can create a harsh, over-extracted taste.
- If you don't have a kettle that can set the temperature, simply bring your kettle to a full boil, then let it rest for a minute or so before starting your bloom (the first pour where you wet the grinds to let them gas out).
- For POUR OVER, you can also grind a touch coarser than usual to avoid over extraction. And use a more slightly more generous ratio, like a 1:16 or 1:17.
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