Brother Sun

Description

Soft and Gentle Opening to Vibrant Citrus and Deep Red Berries with a Smooth Medium Roast Finish Brother Sun shines with the sweet berry, stonefruit and citrus flavors of East Africa and Latin America as a lighter-bodied and mild coffee always crafted from pioneering regions and producers breaking into the specialty coffee world as we work together realizing their great potential. The flavors of Brother Sun are naturally developed in moderate to high altitude terroir that when married with selected varieties and expert meticulous processing yield bright, sweet and clean flavors that are always presented smooth and easy to love.  Brother Sun is a great "breakfast blend" that can excel as a drip coffee and really shine as cold brew showcasing our ongoing collaborations with inspiring producers in according to the season's harvests and offerings.  Burundi Giku Hill 50% Giku Hill is a new terroir discovery, standing out for its intense flavor and structure compared to neighboring Ninga and Bumba Hills. Previously, this remote community was part of the larger Ninga Hill classification, but in 2019 we partnered with Long Miles to establish a new washing station at Ninga, reducing the distance farmers had to travel to deliver their cherries. This new site is a blessing for these remote communities, still lacking electricity and clean water. As we expand our reach, we look forward to the positive transformation that unites us. Burundi Ninga Hill 40% Grown by our farmer friends on Ninga Hill with the Long Miles Coffee Project in the Kayanza region.  We've loved the red fruited and sweet citrus profile of Ninga for years but its round sweet tea structure really wins us over making an excellent part for Brother Sun. Honduras David Lopez Parainema 10% Grown by David Lopez in El Socorro de la Peñita, Comayagua, this natural-processed Parainema comes from silt and loam soils over limestone, shaded by Guama and Inga trees on a forest-framed bench of land. Ripe, burgundy cherries are carefully handpicked over multiple passes and dried on covered raised beds for 14–21 days, resulting in a beautifully expressive and refined cup.