Imagine a fragrant cup of espresso that holds the secrets of two continents. As you pour this elixir into your cup, you'll sense the aroma of forest berries mingling with hints of red cherries, honey, pear, and white currant. This is the result of a perfectly crafted blend of Samoro and Musumba, two unique coffees from opposite corners of the world. And it’s exactly this mix that will elevate your morning ritual to a whole new level.
Samoro is a group of nine producers led by Orlando Soares from Letefoho in East Timor. In collaboration with exporter Karst Organics, Samoro branched off from the larger Cristo Liurai group when they began isolating their own terroir, defined by the sunny aspect of their mountainous region. The higher air temperature in this small area enables more concentrated fermentation, which we believe contributes to the fruity, crisp flavor profile of Samoro’s wine-like coffee.
The peak of Musumba in Kayanza, Burundi, is also a micro-terroir. Farmers from this region walk around 8 kilometers on foot to deliver their cherries to the Bukeye washing station, owned by Long Miles Coffee Project. This partnership is built on loyalty: the farmers of Musumba are farther from Bukeye than from other stations, which poses a challenge for both the producers and Long Miles’ farmer trainers. Yet both sides have prioritized shared values over convenience, and the result is stunning: notes of honey, poached pear, and white currant give this sweet coffee an incredible elegance.