Rwanda Honey Process Gatare

Honey processing affects a coffee cup profile in different ways. In Gatare, the honey process method seems to bolster body and mouthfeel in comparison to the wet process lot we bought, without sacrificing acidity and complex aromatics. There's a complex sweetness found in the dry fragrance, with white honey and raw sugar notes that edge toward caramelized intensity, vanilla caramels, and a light floral hint. I pick up on pastry-like sweetness in the wet aroma, baklava/honey smells accented by a subtle waft of Turkish spices. Brewing the light City roast, I find the cup flavors to be so well balanced, with honey sweetness being a central component, and an acidity level that's integrated into the cup flavors nicely. The coffee shows vivid clarity all the way to the aftertaste, with a hint of Chai spice marking the aroma, followed by tangy notes of lemon black tea, golden raisin, and candied orange slices that lift the cup profile. The finish shows honeyed sweetness too, with a bittering tea tannin aspect (not uncommon for Rwandan coffee), and peppy citrus peel note that cleanses your palate. Full City roasts chip away at some of the complex aromatics, though balance is still rock solid, chocolate tones crowding closer to the front of the cup.