This coffee is from the Cyato washing station in the Nyamasheke district of western Rwanda. It comes from the Abadatezuka COOP and is a competition-level microlot separated based on the highest cupping scores. The variety is Bourbon, grown at elevations between 1850-2200 meters. The coffee is organically grown without synthetic or chemical inputs. It features a complex but accessible cup with tasting notes of caramel and molasses with subtle fresh citrus in the background.
Big Creek Coffee was founded in October 2010 by Randy Lint, a former attorney and judge who could not find quality fresh roasted coffee in Montana's Bitterroot Valley. Starting in a 300 square foot space in Hamilton, the business expanded to a 4,000 square foot facility in 2019 housing dual Diedrich roasters side by side. All coffees are certified organic with no chemical additives, selected for seasonal availability, sustainable farming practices, and exceptional cup quality. The Coffee Review awarded three of their coffees scores above 90 in 2015, and the roastery has also won a Good Food Award for Best Roast. Big Creek distributes wholesale to all 50 states from its base in downtown Hamilton.
