'Polygondwanaland' | King Gizzard X Fuzz
'Polygondwanaland' | King Gizzard X Fuzz
We are ecstatic to present our 13th installation of the Fuzz Artist Series; a recurring, collaborative project highlighting exceptional coffees and unique creatives.
This iteration we’re pleased to team up with King Gizzard and the Lizard Wizard, a band of eclectic psych-rock juggernauts that continually deliver albums that push the envelope. As part of the band’s bootlegger series in which the group gives the public free rein to release selected works, we've paired a show stopper of a coffee with a Salton-Sea Exclusive pressing of their standout record "Polygondwanaland" .
The group’s 12th studio album and the fourth of five albums released in 2017 alone, is arguably one of their finest works. The record takes listeners on a cerebral 45 minute journey compromised of astonishing instrumentation, expansive production, and beautifully creative storytelling. This is album is truly meant to be listened to from start to finish and we say this with confidence, that once it starts, you won’t want it to stop.
For the coffee we've sourced an extremely unique Honey Processed Rwanda exhibiting a seriously complex structure, juicy acidity, and jammy sweetness.
Region: Kibirizi, Rwanda
Tasting Notes - Pear Jam, Dried Peach, Berry Juice
Process: Honey
Varietal: Bourbon
Altitude: 1770 masl
Whole Bean Coffee
11oz
Kibirizi is the name of the town this coffee comes from, as well as the coffee washing station where it was processed ("CWS"). The wet mill sits at 1770 meters above sea level, and is buying cherry from small holder farmers in the surrounding villages of Nyamagabe. Most farmers have less than 1 hectare of coffee planted in Bourbon, as is largely the case for Rwanda. Kibirizi CWS does many different types of processing, including honey. The honey process involves depulping the outer cherry, but leaving some of the fruit intact to the seed. Unlike the wet process method, the green seeds bypass a fermentation/washing step, going straight to the raised beds to dry. While not always true, honey processing can bring fruit flavors to the cup, which was what we tasted in this coffee. It also produces a high instance of chaff, which is normal for honeys. Just make sure to vacuum your roaster in between batches.
We roast weekly on Wednesdays
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