Coffee Origin : Rwanda, Nyamsheke District

Coffee Species : Arabica

Coffee Varietal : Bourbon

Coffee Elevation : 1800M

Coffee Farm/ Producers : Kamina

Coffee Roasting Date, Roaster : Klatch Coffee - 6/16/22

Coffee Processing : Washed

The beans have the fragrance of concord grape, toffee, goji, blackberry, allspice, silver tip green tea, baked yellow peach, sun-dried tomato, frankincense, dragons blood, fennel, chamomile, mandarin orange, spelt, and damp soil

The grounds have the fragrance of plum, bergamot jam, black tea, pulson, sun-dried tomato, honeysuckle, dragons blood, latex, baked gooseberry, chocolate mint, mandarin orange, spelt, puffed brown rice, yellow peach, sweet pea, and sal de mer

Cupping

Aroma

The aroma is of plum, baked blackberry, dragons blood, honeycomb, tobacco, black cardamom, black tea, grilled yellow peach, tomato paste, oolong tea, wheat germ, grilled bell pepper, burnt yellow onion, molasses, purple carrot, cane sugar, and tamarind

Body

This is a full-bodied coffee that is thick with a syrupy texture that’s verity and chewy tapering to a juicy smooth well rounded ganache feel

Acidity

This is a medium-high acidity coffee that is tart in front and slowly dissipates to a lingering sharpness that’s juicy and dry with a subtle crisp feel

Flavor

The flavors of this coffee are of black apple, concord grape, plum, black cardamom, dragons blood, molasses, baked blackberry, allspice, Lipton black tea, baked yellow peach, tomato paste, tamarind paste, balsamic glaze, burnt yellow onion, toasted oolong tea, roasted walnut, onyx chocolate, crowberry, and activated charcoal.

As it cools notes of Cabernet wine, bing cherry, marshmallow, and Asian pear develop

Chemex w/ Able Gold Kone Filter

The cup's aroma is of molasses, burlap, black cardamom, chocolate habanero, flax seed, plum, leather, black grape, longon, black apple, and french oak.

The Acidity is just about as cupped but not as tart but still a bright and juicy note that is much like an apple

The Body is weaker as it has been thinned out and is slightly more on the tea-like feel but still has a velvety and juicy roundness that is sticky in back

The flavors of the cup are goji, blackberry, roasted black tea, baked yellow peach, bell pepper, dragons blood, chamomile, flax seed, plum, brown rice, toffee, persimmon pudding, baked black apple, and french oak

Cupping

Aroma

The aroma is of celery, bakers chocolate, plantain, black apricot, red grape, raw hazelnut, sapote, lemon, dark chocolate, allspice, tamarind paste, sandalwood, grape leaf, cane sugar, and dill

Body

This is a weak-bodied coffee that is thin and has a tea-like consistency that is rough and Lacey

Acidity

This is a medium-high acidity coffee that is bright with a lingering tart note that develops into a creamy and sweet raw cane-like feel

Flavor

The flavors of this coffee are of black apple, fresh tobacco, red clay, burlap, grape leaf, bell pepper, plantain, dill, limoncello, burnt cane sugar, toast, dutch process cocoa powder, stewed celery, yellow carrot, dried mushroom, roasted hazelnut, soil, and leather

As it cools notes of blue and red corn deli along with marshmallow and a stronger vanillin note with a very delicate strawberry note In the back

Gino

The aroma is cream, caramel, burlap, leather, cocoa powder, tobacco, sandalwood, dill, soil, dried bell pepper, and soy sauce

The body is much heavier and thick with a sticky and velvety back

The acidity is much higher and sweeter than cupped but is very much like burnt sugar and blood orange

The flavors of the cup are of black apple, burnt caramel, caracol, plantain, tamarind paste, meat-like cane asada, baked black apple, bing cherry, black apericot, leather, soy sauce, and tomato