Glissade Coffee 

The Coffee Project would not be possible without Sean Harwin's support and friendship. Sean handles all our logistics and helps us pick our roasters each month. This month we are excited to support his new venture, Glissade.

The Coffee:
Process: Washed
Tasting Notes: Green Apple, Candy Peach, Brown Sugar, Black Tea

• This coffee as a pour over has a mild tart green apple acidity that quickly transforms to a sugary sweet candy peach ring. Depending on the brewing ratio, that sweetness can also show up as a brown sugar note. As it transitions to the back of your palate, a beautiful expression of black tea hangs on to your tongue.
• Depending on the ratio used, this coffee can really shine in anything from espresso to pour over.

Region: Kayanza, Burundi,

• located in Northern Burundi along the border of Rwanda.

• The dozens of producers that make up this coffee only own between 1/8 and 1/4 of a hectare of land each. Because each lot is so small they use a centralized processing station for washing and sorting. Since each producer has such high quality coffee, blending all the small farms together creates an exquisite final product.