Rwanda Dry Process Kivu Kageyo

Kageyo boasts big, unrefined cup sweetness, with profiles of rustic dried fruit flavors throughout. Straight from the grinder, the coffee displayed smells of both dried and fresh berries, molasses, and barley malt syrup. Once the hot water was poured, the aroma drew out a nice mix of fruit and chocolate in the steam, dried stone fruit, and rustic sugars. In the brew, the flavors show some rustic complexity, and perform very well at a variety of roast levels. City roasts brimmed with flavor notes of dried apricots and fresh figs, with a hint of blueberry in the nose. The flavor profile is expansive, opening up as it cools to accents of blackberry leaf tea, dried dates, and an earthy note of aromatic cedar. The acidic impression was moderate at City, like juicy berry, and pretty well rounded off in our darker Full City roast. The medium roasts develop more of a bittersweet dimension, packed with flavors of high % cacao bar and flourless torte, accented by a fig hint in the finish that reminded me of fig jam made with warming spices.