This coffee is a Red Bourbon variety from the Mbari washing station in the Muhanga region of Rwanda's Southern Province. It undergoes a controlled anaerobic fermentation process in sealed tanks, followed by a slow drying period of 26 to 33 days on raised beds. The resulting cup features a clean and composed profile with flavor notes of strawberry compote, red grape, and cane sugar, complemented by a bright, juicy acidity.
Mike Verwoert co founded Doe & Fawn in Milton Keynes, with the company incorporating in late 2021. Head roaster Aaron leads the roasting operation from The Grainstores, where the team uses what they describe as state of the art equipment to maintain consistency across batches while keeping sensory judgment central to every roast. Alex, who joined in early 2024, brings barista competition experience to the team. The roastery runs a coffee school offering tours and cupping sessions and has developed collaborative projects including a cold brew liqueur with Three Counties Spirits Co. using coffee from Mexican producer Luis Ordonez Perez. The wholesale list spans independent cafes and residential hospitality across the Milton Keynes area.
