Ruby Staples Return
August’s subscriptions will not need much of an introduction. You’ll likely be familiar with these Ruby staples. Costa Rica Cerro La Cruz La Virgen is our choice for Rich & Sweet and Ethiopia Reko is the perfect Bright & Lively. Roaster’s Choice features one of each. We are proud that both of these coffees reflect the core values of coffee sourcing at Ruby: longstanding relationships, clean processing, and letting the coffee tell its story through roasting.
We’ve been partnering with Cerro La Cruz for 9 years and buying from Reko washing station for a full decade. We have visited these lush regions and met the outstanding producers. Both of these origins are above 1600 meters, over a mile high. Coffee grown under harsh conditions at such high elevations grows slowly, developing sugars and acids that contribute to complex flavor profiles. Meticulous processing maintains the clarity of these flavors and quality of the beans throughout their journey to us here in Wisconsin. So with that in mind, why do these two coffees still taste so different?
The unique microclimate and iron-rich soils of Kochere, Ethiopia impart the heirloom beans with bright citrus notes. These acids are balanced with honey sweetness, elegant florals, and a unique herbal quality. Kurume, a regional landrace variety native to this region, is particularly aromatic. The thorough washing process undertaken at Reko washing station preserves the clarity of those notes. In the roasting process, we highlight the acids and florals (the more delicate aromatics) through limiting the time of the sugar browning phase of the roast (aka the development time). At the same time, we take care not to roast so lightly that we lose the honey sweetness and round body that make Reko both lively and approachable.
A continent away, but at nearly the same distance north of the equator, the microclimate of Tarrazu in Costa Rica has a similar effect on the growth of coffee cherries. Caturra is a common variety grown here, naturally selected from the bourbon variety more for its compact size than for award-winning flavors. However, high elevations, volcanic soils, and attentive growers at Cerro La Cruz result in a clean cup with citrusy acids and complex sweetness. The honey processing of the La Virgen lot ensures that the amazing sweetness of the cherry mucilage layer is absorbed and preserved throughout the drying process. Our process for roasting La Virgen is very different from Reko - its high density and larger bean size allow us to use more heat. A longer development time aids in maintaining a fudgey richness. With great care at the roaster, we are also able to maintain that balance with light and crisp fruit acids.
Though these coffees are so different, they each have something special to offer, which we hope you can experience through the unique roasting approach for each. Partnering with producers like Reko and Cerro La Cruz, and sharing these coffees with you, is what Ruby is all about. Thanks to you for being a part of it all!
Cheers!
Katy