origin: Rwanda, Kanzu
varietal: Bourbon
elevation: 1700 - 2100 Meters
farm: Nyamasheke

process: wet

This full body coffee with flavors all the was through and medium to high acidity coffee is great through your pallet.

The aroma of the beans had notes of chocolate, chili powder, malt, pine, lime and diary like half and half.

At crack the aroma was of cream, chocolate and sweet like of floral.

The flavors are very strong of prickly pear and white grapefruit, and a little spicy from juniper berries. As it cooled the flavors of honey, plum, coriander and chocolate milk on the back came through.