THE INSPIRATION
Reset is a very special coffee, its name relates to the season in which we are introducing it to you, Spring.  For many cultures, this season represents the reborn of Nature, the reset of everything. As you drink a cup of this coffee each morning, we want to remind you that every day is a new opportunity to do life better, every cup of coffee in the morning is a new chance to start again a move forward toward your dreams and passions.  I attached this beautiful article by  David G. Allan about spring, I hope it will be of inspiration for you:
 
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"Spring is the season of hope -- that things will get better after they were worse. The river will "flow again after it was frozen," Ernest Hemingway wrote of spring in "A Moveable Feast." Change is a-comin', and everything is going to be better for it.
"If we had no winter, the spring would not be so pleasant," wrote English poet Anne Bradstreet. "If we did not sometimes taste of adversity, prosperity would not be so welcome."
 
Spring is arguably the most profound of the seasons in terms of its meaning, promise, inspiration and experiences. It is the season of new starts and ideas bursting from the ground like the return of grass, daffodils and cherry blossoms.
 
There's even some science to the joy of spring. Research suggests that for many people, the extended daylight boosts mood, well-being and energy. Dopamine -- a neurotransmitter associated with attention, motivation, pleasure and mood -- seems to increase with more exposure to sunlight.
It's also the time for spring cleaning and ridding your life of detritus, those things you don't need anymore and maybe some bad spirits. Decluttering has its own mental and metaphoric benefit.
 
Forget January resolutions. In some cultures and traditions, the start of spring is the start of the new year. It's a great time to draw a line in the sand and renew those long-term goals you may have already let slip. It's time to declare a fresh start" It is time to RESET.
 
Written by 
 
David G. Allan is the editorial director for CNN Travel, Style, Science and Wellness. This essay is part of a column called The Wisdom Project,
 
 
THE ORIGIN
 
"Giakanja sits on the highlands of Nyeri County, fully 6,000 ft above sea level, lifted by the Aberdare range to the West. It’s about 5 hours north of Nairobi and might be the most infamous of Kenya’s central provinces. Cups here are known for stewy, sticky tomato paste and currant profiles with effervescence and candy sweetness. Giakanja has long been contributing to that reputation. The factory was erected in 1968, only five years after independence, and as is typical of Kenyan factories in this part of the country. It’s built around a large 2-stage Mckinnon pulper, that channels into tens of fermentation tanks.
 
Generous vistas are available at the top of the hill by the cherry hoppers. Bright baby blue paint on the channels and tanks contrasts against a lush rolling landscape. The tanks are piped down to a pump at the bottom of the hill, where the slurry either gets sent to holding tanks (used if the factory was out drying capacity and it needed to preserve parchment) or onto skin drying tables for a primary drying. There’s endless rows of steel-framed raised-bed drying tables that undulate with the valley"
 
"The cup follows suit. We see fantastic and consistent qualities from Giakanja. Cup profiles are very bright, candy sweet and full of grapefruit, melon, and effervescence. It’s not rare for us to see quality coffee coming from excellent organization – but it’s delightful everytime we encounter it. We’ve been working with Giakanja now for 4 years, and have contracted before the harvest in 2018 – a rather unusual play in Kenya but one that allows them to pursue higher qualities with more confidence of a buyer – and solidifies our access to their absolute best."
    -Showroom Coffee Importers