Espresso Workshop #40 -Café de Mille Collines

Espresso Workshop #40 -Café de Mille Collines

Farm Description

We've long thought of creating a blend that is the other side of the coin to our ever popular Moka Kadir. That is, a blend of all wet-processed African coffees rather than the dry-processed ones of Moka Kadir. Our aim with this new blend is the intensity and fruited aspects of Moka Kadir but with more brightness, sweetness and consistency. In place of "moka" cultivar, we look to African countries who grow old bourbon types almost exclusively: Rwanda and Burundi primarily. After all, bourbon and moka share the same roots, bourbon a natural mutation of moka after being transplanted on the island of Reunion (known as isle of Bourbon in the late 1700s). Bourbon grown at high altitudes produces a very dense seed, known for compact sweetness, complex top notes, and moderate acidity. Even with 2nd crack snaps, the syrupy nature rings loud and clear through bittersweet roast tone, fruit and spice accents adding subtle contrast. Mille Collines blend is intended for both brewed coffee preparation and espresso, as is Moka Kadir. We call this new blend "Café de Mille Collines" after the nickname for Rwanda "Mille Collines" meaning "land of 1,000 hills". The Roasted Coffee Pictorial Guide. ">French word collines is commonly used in Burundi to designate coffee farmer groups, and essentially micro-regions. To this we add the wilder, fruitier coffees of Congo to round out the cup and add complex layers to the fruited aspect.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

Mille Collines shows much in the way of balanced bittersweetness as brewed coffee in the darker edges of City+ on up to, and just beyond Full City roast level. The dry fragrance offers layers of raw sugar smells, turbinado to light molasses, with cinnamon-spiced cocoa, and subtle dried fruit notes. Chocolatey smells bloom with the addition of hot water, an aroma that reminds me of Mexican hot cocoa, replete with dry spices and sugar in the raw sweetener. We found the middle roasts offer big sweetness, body, mild to moderate acidity, and subtle roast complexity - a recipe for the perfect daily drinking coffee! Mille Collines can take the heat, and those who enjoy the more overt roast tones that come at Roasted Coffee Pictorial Guide. ">Full City+ roasting will be pleased at the degree of sweetness anchoring the overall cup profile. Middle roasts are definitely my preference for brewing, where grape-like acidity is intact, and a base sweetness of minimally processed sugars are at their peak. A true dual-use coffee, Full City roast espresso shots are heavily weighted in rich chocolate flavors, like dark chocolate brownie, with the denseness of a flourless chocolate cake. Subtle fruit tones are immediately sensed too, cooked cranberry sauce, a ribbon of blueberry filling, providing some brightness as well (but not over the top). Acidity is easily muted as you near and move into 2nd snaps, smokey roast tones coming off like chocolate syrup with a drop of liquid smoke, along with roasted cocoa nibs and dried berry accents.



Lot Size


Roast Recommendations

City+ to Full City for balanced brew, and Full City - Full City+ for espresso build incredibly dense chocolate flavors


Wet Process



Grade & Appearance

Top Grades


Shipped to us in GrainPro
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This coffee has sold out. The review is provided for reference purposes only.


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