Coffee Origin: Rwanda, Rutsiro District

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1,600 M

Coffee Farm/ Producers
KZ Noir / Gilbert Gatali

Coffee Roasting Date, Roaster
Anodyne Coffee Roasters - 2/16/2015

Coffee Processing:
Washed

The fragrance of the beans are of caramel, cashew butter, toffee, pine, gooseberry, mint, green tea, clover honey, cinnamon, orange zest, all spice, golden raisin, plum, butter, faint notes of tobacco and malt

The grounds have the fragrance of kale, butter, lime, plum, coriander, dark chocolate, brown sugar, honey suckle, egg whites, golden raisin, all spice, turmeric, and olive oil

The aroma of this coffee is of molasses, prune, damp wood, dark chocolate, burnt sugar, raisin, black current, blood orange zest, black tea powder.

This is a full body coffee that is creamy with a smooth velvety fell like a marshmallow

This is a high acidity coffee that juicy, bright and well rounded through out the cup

The flavor of this coffee is of cherry, dark chocolate, oat, malt, back tea powder, cream, marshmallow, green olive, bustle sprout, soil, tobacco, turmeric, cashew, cranberry jelly, lemon verbena, grilled lemon juice, malt, hops, and a slight hint of star fruit