Coffee Origin: Rwanda, Rutsiro District

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Mayaguez

Coffee Elevation:
1,900 - 2,100 M

Coffee Farm:
Rwanda Kigeyo

Coffee Roasting Date, Roaster
Tandem Coffee Roasters - 2/10/14

Coffee Processing:

Washed

The beans have the fragrance of white pineapple, coffee blossom, apple banana, kiwi, basil, lavender, Eureka Lemon, brown sugar, and coca powder

The Grounds have the fragrance of blood orange, cracked ginger, dill, cucumber, green pepper,hints of vanilla, and papaya

The aroma of this coffee is of mushrooms, bakers chocolate, leather, toast, curry, coconut shell, and fresh wood

This is a full body coffee with a well rounded, complex mouth feel

This is a high acidity coffee with a bright tartness that is well balanced and clean

The flavors of this coffee are of key lime, bosk pear, oolong tea, white pepper, black sea salt, carbon, squash like of Spaghetti, blackberry or mulberry, and hazelnuts