Coffee Origin:
Rwanda, Gakenke,
Coffee Species
Arabica
Coffee Varietal
Bourbon, Jackson, and Mbezi
Coffee Elevation
1,700 – 1,900 M
Coffee Farm/ Producers
Abakundakawa
Coffee Roasting Date, Roaster
Starbucks Reserve - 2/14/2016
Coffee Processing
fully washed, raised bed dried
The beans have the fragrance of cream, bergamot, dried apricot, latex, dark chocolate, tamarind, jasmine, cane sugar, orange blossom, hickory, black grape, plum, juniper berry, loquat, hazelnut, and curry leaf
The grounds have the fragrance of dark chocolate, raw cane sugar, tamarind, prune, peach blossom, fermented orange, cinnamon, damp soil, hickory, baked black cherry, mirth, jasmine, bergamot, and allspice
CUPPING
The aroma of this coffee is of molasses, dark chocolate, damp soil, rotten yellow peach, hazelnut, tamarind, black grape, prune, blood orange, and mirth
This is a full-bodied coffee that is smooth with a creamy texture and a juicy/ syrupy mouthfeel
This is a medium acidity coffee that is unbalanced with a juicy astringency finishing to a sweet dry finish like bee pollen
The flavors of this coffee are of nori, dark chocolate, baked black cherry, tamarind, blood orange, peach blossom, cane sugar, bergamot, prune, hickory, dried apricot, ancho, and white pepper
As it cools the notes of the orange and an under-ripe yellow peach develop along with a simple syrup and delicate floral note that finishes
AEROPRESS
The aroma of the cup is of dark chocolate, tamarind, molasses, liquid smoke, bergamot, prune, soil, loquat, black grape and ash
The body is much like being cupped but is juicier and has a dry finish
The acidity is higher with a crisp forward that lingers then finishes with a slight peppery note
The flavors of the cup dark chocolate, juniper berry, damp soil, hickory, baked black cherry, mirth, ancho, white pepper, nori, bergamot, curry leaf, and hazelnut
thisk this is a good way to brew this coffee as it bring the acidity up and and better body but do not thik it helps the flavors come out
