Rwanda

The dry fragrance is laced with cane sugar sweetness and spiced hints, with fruit accents that are slight, and a tea-like sparkle. There’s a real depth of sweetness that blossoms in the wet aroma, a complex mix of brown sugars, and fragrant raw honey, along with a hint of berry, and a slightly floral aspect. The brewed coffee is substantially sweet, without losing the aromatic characteristics smelled up front. The sweetness is marked by notes of cane sugar aspects, with a lively mix of citrus and berry notes, like pomegranate, and the zing of raspberry lemonade. The lighter roasts display delicate suggestions of loose leaf black tea, and like aromatic English Breakfast. It also shows a very nice level of acidity when roasted light, with aspects of black tea and a spritz of orange that bring out a brisk, mouth cleansing finish. This coffee’s sweetness holds up to darker roast levels, and it shows a layer of dark fruit, like plum, beneath the cocoa roast flavors. Dark roasts showcase bittersweet, chocolate-laden, heavy body, with an aroma of fruit and spice.