The Artery Community Roasters - Django's Jazz

Django Reinhardt was one of the most influential jazz musicians, and guitarists, as he helped redefine a sound. And he made some of the catchiest tunes in the process (his catalogue of work is incredible).

Django, along with violinist Stéphane Grappelli, formed the Paris-based Quintette du Hot Club de France in 1934. The group was among the first to play jazz that featured the guitar as a lead instrument.

In 1928, Django narrowly escaped death in a fire that left his left fretting hand badly burned, fusing his pinky to the finger beside it and permanently curling both in.

He had to find new ways to fret chords. At the time, popular guitarists weren't yet experimenting with chord extensions, which add a colourful tone to music.

Because of his fused fingers, Django could no longer play conventional chord shapes, but was able to play variants. Those modified chords gave his playing an identifiable sound that was ahead of its time harmonically. He was a true innovator and pioneer, and his disability played an important part in influencing the evolution of his style, as it provided him with a unique perspective and a need to adapt.

And much like his music, this coffee is an exciting yet comforting experience. This 40hr natural anaerobic coffee is grown by a small group of 9 smallholder farmers.

Natural Anaerobic coffees tend to be more unusual, sweet and "funky". This one is a great coffee for those trying an experimental coffee for the first time, or for those looking for an anaerobic coffee they can easily drink every morning, as it's not too funky.

During the process, cherries are placed in sealed, oxygen depleted barrels for up to 40 hours to let the magic happen!

ORIGIN + VARIETY: SINGLE ORIGIN - Rwanda + Red Bourbon
TASTING NOTES: Berries + funky chocolate finish
ROAST: Light
PRODUCERS: Baho Coffee
FARM: Nine smallholder farms working together (average farm size 0.56 hectares). Names below!
REGION: Remera Sector, Gatsibo District, Eastern Province
ALTITUDE: 1550-1835masl
PROCESS: Natural Anaerobic - 40 hour low oxygen whole cherry ferment in sealed clay vessels.