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
Populace Coffee - 4/28/14

Coffee Processing:
Washed

The fragrance of the beans is of cream, black cherry, dill, tomato, magnolia, leather, baking soda, coca powder, vanilla but slightly and a muted citrus

The grounds have the fragrance of lemon, lemon grass, tart cherry, sun dried tomato, soy sauce, bakers chocolate and pistachio

The aroma of this coffee is of cherry, leather, dark chocolate, cedar, tamarind, chamomile, toast, and blanched almond

This is a medium body coffee that is smooth, and has a juicy velvety coating

This is a high acidity coffee that is a sharp crisp tartness that is still juicy but dry

The flavors of this coffee are of black cherry forward, blood orange, tomato paste, dill, lemon cucumber, coriander, flat leaf parley, bakers chocolate, thyme, noni, tamarind and slight hints of green tea and clove

Back note of hibiscus, almond, and saffron