This coffee is a Red Bourbon variety from Rwanda, grown at 1460-1720 meters altitude in the Nyamasheke district. It is processed at the Cyesha washing station using an anoxic natural method, where cherries are fermented in oxygen-free tanks for 48 hours before being dried in cherry on raised beds for 4-5 weeks. The cup profile offers juicy sweetness with maraschino cherry and apricot jam notes.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
