Coffee Origin: Rwanda, Rushashi

Coffee Species:
Arabica

Coffee Varietal: Bourbon

Coffee Elevation:
5,200 - 7,000 Feet

Coffee Farm:
Musasa

Coffee Roasting Date, Roaster
Press Coffee - 10/17/13

Coffee Processing:
Sun Dried

The beans have the fragrance of blackberry, jasmine, oak, chamomile, cocoa powder, tangerine, goose berry, coffee blossom, pomegranate, brown sugar, and long pepper

The grounds have the fragrance of okra, bay leaf, honey comb, wasabi, red grapefruit, green papaya, chapote, rubbed white sage, basil flower

The aroma of this coffee is of hickory, mushroom, lard, wheat, toast, toasted almonds, brown rice, hard boiled egg, and soil

This is a full body coffee with a smooth, complex, and syrupy fell

This is a subtle high acidity( this is high but it is not forward and develops in your mouth)

The flavors of this coffee are of dark berries like of black or marrion, lavender, dark chocolate, nutmeg, walnut, saffron, dill, bing cheery, cantaloupe, meat like of buffalo, oregano, oolong tea

The back note is of Cherimoya , mushroom like of portabella and vanilla,