Coffee Origin: Rwanda, Nyamasheke

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1,650 M

Coffee Farm:
Rwanda Mwasa

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 06/09/2014

Coffee Processing:
Washed

The beans have the fragrance of malt, milk chocolate, hazelnut, lemon peel, hay, tomato, thyme, white grapefruit, magnolia, butter, and clay

The grounds have the fragrance of calimodian, pine nut, baking soda, meat like of pork, tomato, leather, cheddar cheese and Rainier cherry

The aroma of this coffee is of brown rice, earth, dried fig, walnut, carrot, red grapefruit, and green grape

This is a full body coffee that has a well rounded velvety mouth fell and is smooth with a nice juicy coating

This is a high acidity that is bright, juicy, lingering, and sharp

The flavors of this coffee are of blood orange, kaffir lime leaf, red grape, cocoa nibs, bing cherry, cranberry, apricot, goji, peanut, moss, orange blossom, and cedar

Back notes of lemon grass, and dill