Hutwe
Siphon Brewing

We produced a Saison using the Hutwe coffee variety, sourced directly from a small Congolese community washing station in the Virunga National Park. The bright citrus-zest fruitiness of both the coffee and the beer compliment each other, with the Saison’s dryness accentuating the coffee variety’s subtle stone-fruit acidity.

To achieve as full an expression of the coffee in the beer as possible, we used it in three different ways: as a raw coffee bean, added in primary fermentation ; as a roasted bean, added in the boil during brewing ; and as cold brew coffee, in a proportion of 15% of the total liquid, blended in just before bottling.