Spring Fling
The seasons in Michigan are plentiful. As each one comes and goes, we take the time to reflect and welcome in the energy that arrives alongside them. Spring is a time we begin to see the temperatures rise, the snow melt, and the earth begin to re-blossom. The birds return from their hiatus down south as leaves fill the trees, replacing the grey sky with color. A freshness fills the air with spring extending a promise that warmer and brighter days are ahead of us.
Spring Fling Blend is our expression of a Michigan spring.
The coffee is bright and vibrant, with a bouquet of fresh-cut flowers in the aroma, with flavors of chamomile, brown sugar, tangerine, and cranberry. The blend is composed of coffee from Kanzu, Rwanda; and Galeras, Colombia. Although these coffees come from opposite sides of the world, both grow in red volcanic soil, with elevations reaching over 2,000 meters, and are fully washed. Their similarities in flavor seamlessly come together generating a clear and balanced coffee.
Although this spring is unlike any other, as we bunker down at home and minimize our interactions with others, the season continues to persist. I’m writing this next to my dining room window as I look into my backyard that’s shifted from being completely bare a few weeks ago to now perking up with bright colors amongst the native plants, wildflowers, and even a few butterflies. Sipping on Spring Fling offers nostalgia for a more typical spring. One where you get to breathe in the fresh air, enjoy time at the park, or go on a picnic and soak in the bright sun. If you are able to get outside, I hope you all get to enjoy a deep breath, and if not, please soak in the sun when it pours through the window as you enjoy this year’s vintage Spring Fling Blend.
Blend: 70% Kanzu, Rwanda / 30% Galeras, Colombia
Region: Nyamasheke, Rwanda and Nariño, Colombia
Grown by: Kanzu CWS and Multiple Producers in Nariño
Blend Established: 2012 Harvest (8 years)
Elevation: 1,800 – 2,200 meters
Variety: Bourbon, Castillo, Colombia, Caturra
Processing Method: Fully Washed
Harvest Period: June – September 2019
