Coffee Origin : Rwanda; Nyamasheke

Coffee Species : Arabica

Coffee Varietal : Red Bourbon

Coffee Elevation : 1,800 m

Coffee Farm/ Producers Ruvumbu washing station

Coffee Roasting Date, Roaster Methodical Coffee - 4/14/2020

Coffee Processing : Washed

Notes The beans have the fragrance of plum, crimson raisin, honey comb, dried apricot, sandalwood, barley, carob, hazelnut, blackberry, winter savory, brown rice, cola, soil, dutch process cocoa powder, rooibos tea, dried blood orange, prickly pear, dill, tapioca starch, and red apple

The grounds have the fragrance of cranberry, navel orange, raspberry, plum, golden raisin, bottle brush, prickly pear, honey suckle, dutch process cocoa powder, tomato, brown rice, saffron, musk, birch, long pepper, leather, and pumice

CUPPING

The aroma is of honeycomb, prune, sandalwood, carob, hazelnut, winter savory, dragonfruit, Crenshaw Mellon, dried blood orange, golden raisin, bottle brush, vanillin, gray sea salt, clay, dried apricot, blackberry jelly, and cola

This is a full-body coffee that is slightly rough with a sticky and chewy coating that finishes like a juicy syrup

This is a medium-high acidity coffee that has a bright forward punch that very slowly tapers to a dry and lingering apple-like feel

The flavors of this coffee are of quince, malt, Cara Cara orange, red apple sauce, Asian pear, dragons egg pluot, crimson raisin, dragons blood, prickly pear, rooibos tea, white cranberry, hibiscus, bakers chocolate, oak, tamarind, molasses, ponzu, black apple, sun-dried tomato, candied red grapefruit, grape leaf, barley, and cranberry juice

As it cools nots of white cranberry and dirt develop along with a note like of hemp seed

ASOBU Poor Over

The aroma is of demerara sugar, nougat, vanillin, peanut brittle, cocoa powder, honeysuckle, marshmallow, and cascara

The body is much weaker with a juicy like quality that is thin and watery

The acidity is very low with a sweet and citrus-like consistency almost reminiscent of candied orange peel

The flavors of the cup are of cascara, candied orange peel, sassafras root, vanillin, watermelon jelly, black tea, bergamot, hibiscus, passion fruit leaf, sandalwood, blackberry, cola, dragonfruit, crimson raisin, and white rum. there is a very subtle hint of mint in the back

CUPPING

The aroma is of tart cherry, blackberry, clay, cocoa powder, dried corn, allspice, plantain, jasmine, golden raisin, cherimoya, soy, dill, Caracara orange, malt, black tea, dragonfruit, and summer savory

This is a heavy body coffee that is velvety with a syrupy and lingering coating the does not finish clean

This is a high acidy coffee that is bright and tart from a citrus-like taste with a lingering granny smith apple-like finish

The flavors of prune, tart cherry, kaffir lime, chicory, allspice, marshmallow, dried blood orange, hibiscus, yucca blossom, burro banana, granny smith apple, white cranberry, barbecued yellow peach, vanillin, oak, black salt, red pear, and freeze-dried raspberry

As it cools notes of cream, strawberry, candied lemon peel, starfruit, and cracked ginger develop making this coffee slightly lighter

AEROPRESS

The aroma of this coffee is of malt, cream chocolate ganache, plum, oak, toasted hemp seed, soil, stale nutmeg, black walnut flour and

The body is mild with a silky and creamy soundness that finished with a velvety and chewy roughness

The acidity is still high but more of a sour note that lingers

The flavors dried jalapeno, prune, allspice, nutmeg, cherimoya, soy, dill, Oro Blanco grapefruit, malt, black tea, black apple, cranberry, red banana, and clove

I CAN NOT RECOMMEND THIS COFFEE ON THIS