Rwanda Nyamasheke Karambi

The dry fragrance has a sturdy smelling sweetness when roasted to light and medium roast levels. It may seem a bit basic at this stage of the cupping (the ground coffee), but is clean and certainly very sweet. The wet aroma is markedly more intense, with a lot more to take in. The steam billowed with complex accents of dulce de leche caramels, baking spice and tea notes, and a sweet-savory interplay of malted grains and raw sugars. So nice! The sweetness in the brewed coffee is like brown sugar at first and shifts to a honey-wheat flavor of graham cracker. I found the profile opened up to notes of maple syrup, buckwheat, with a hint of five spice in aroma. Full City roasts bring out more of the bittersweet side of this coffee and develops flavor aspects of spiced Mexican cocoa. City roasts are what won me over though, with pleasantly bright acidic impression that rides the line between lemon juice and aromatic lemongrass tea.