Traveling educates
This is the kind of story we would add to our favorites – personal.
We usually taste coffee when it reaches us as a sample. We are super excited when the first batch burns straight like clockwork, everyone is happy at the cupping table – we think to ourselves: “Good job dude, we got it!”.
And that’s true, of course, but in this celebration of success, it’s important to remember that most of the work was done in the country where the coffee comes from, and we’re just given it to finish.
In the case of this particular one, this country is Rwanda, we had the opportunity to fly there quite recently and meet Gihozo Willi – a young farmer who, continuing the family tradition, prepared these seeds for us! Willy is totally into his coffee job. Experimenting, figuring out, testing, and doing it all very well!
While at his place, we tried more coffees, and as soon as the harvest and processing are over, the coffee will be sent to us. We are excited because we know that this is the beginning of a long-term cooperation between HAYB x Gihozo Willy.
We have two coffees from him from the previous season, the one here – traditional washed and the one we saved for the next month – anaerobic natural – both totally amazing!
