Mother Ship Blend is a perfect symphony of flavors, combining the very best from Rwanda and Peru. This espresso blend will enchant you with its rich creamy body, delicious notes of milk chocolate and floral aroma. Its versatility makes it an ideal choice for both milk-based drinks and straight espresso. Whether you’re a professional barista or brewing at home, preparing this blend will be a true pleasure. The result is a harmonious and unforgettable flavor experience that carries the essence of its origins — all brought to you by Father’s Coffee Roastery.
The beans for this Mother Ship blend come from two prominent regions — Karongi in Rwanda’s Western Province and Jaén in the Cajamarca region of Peru. In Rwanda, the roastery collaborates with the small Gishyita washing station, which boasts breathtaking views of Lake Kivu and the green hills of Congo. This station is known for its meticulous care and commitment to preserving the surrounding landscape. The station manager, Mr. Providence, is proud of the partnership with Rwanda Trading Company, which has enabled Gishyita’s farmers to receive valuable training and support. In Peru, the collaboration is with the ANDE PERUANOS Coffee Producers Association, a nonprofit social enterprise founded in 2020 that supports farmers in their economic development and sustainability. It provides agricultural services and helps its members improve their incomes and quality of life while promoting sustainability in their coffee-growing regions and the broader environment. As of 2022, the organization had 232 members and brought 10,560 quintals of coffee to market, with individual producers holding organic certifications.
The Rwandan coffee is processed using the natural method. After careful selection, the cherries are spread on raised drying beds where they ferment and dry slowly under the sun. The beans are turned regularly to ensure even drying, which gives the coffee its characteristic sweetness and intense fruity aroma. In contrast, the Peruvian coffee is processed using the washed method. Farmers selectively pick ripe cherries, which are then depulped using mechanical pulpers. Fermentation takes 12 to 24 hours, followed by washing in clean water and sun drying until the ideal moisture content is reached. This washed process ensures a clean and bright cup profile.