RK38 BLEND

The RK38 Blend is designed to be a complex, modern espresso, balancing vibrant fruit characteristics with a comforting, familiar cocoa base. The construction of the blend—with three distinct origins and three different processing methods—is key to achieving this layered flavor profile.

Origin	Percentage	Processing Method	Primary Contribution
Tuang Coffee	40%	Anaerobic Natural	The most intense, wine-like fruit and sweetness.
Rwanda Gitega	40%	Natural	Deep dried berry sweetness and body.
Ethiopia Sagama	20%	Natural	Classic Ethiopian tropical fruit and aromatic complexity.

The blend is an even split between the Tuang Coffee and Rwanda Gitega for its body and core flavor, with the Ethiopia Sagama providing a high-note aromatic accent.

🧪 Processing Methods Explained

The use of an Anaerobic Natural process for the Tuang component is the most significant element:

• Anaerobic Fermentation (Oxygen-Free): This is a modern, experimental method where the coffee cherries are fermented in sealed, oxygen-free tanks (often stainless steel). Because oxygen is excluded, the fermentation is slower and relies on different microorganisms, which creates unique and intense flavors.
  • Result: It generally boosts the fruitiness and acidity of the coffee, often leading to notes described as “winey,” “boozy,” or like concentrated tropical fruits.
• Natural Processing (Dry Process): For all three components, this means the whole coffee cherry is dried intact around the seed (bean). This allows the bean to absorb the sugars and fruit characteristics from the mucilage and pulp as it dries.
  • Result: This traditional method is responsible for the deep dried berry, raisin, and inherent sweetness that forms the core of the blend’s profile.

👅 Deep Dive into the Flavor Profile

The stated tasting notes reflect a masterful balance between these different processes:

• Dried Berry & Raisin: These are the expected and comforting notes from the Rwandan and Ethiopian Natural processed coffees, providing a deep, jammy, and concentrated fruit foundation.
• Tropical Sweetness: This vibrant and sometimes fermented fruit note is a direct result of the Anaerobic Natural component (Tuang Coffee). It adds a layer of complexity and brightness, lifting the blend beyond a standard fruity espresso.
• Cocoa: This note provides the necessary body and richness for an espresso. It anchors the wild fruit flavors, ensuring the blend has a pleasing, dense texture (mouthfeel) and a classic, satisfying finish expected in a high-quality coffee shot.

In summary, the RK38 Blend is expertly crafted to deliver an espresso shot that is intensely sweet and fruity (thanks to the Naturals and the Anaerobic), yet rich and balanced (thanks to the inherent nature of the blend and the cocoa notes).