This is a Butare-region coffee from western Rwanda, and the coffee is nearly pure Bourbon varietal from a range of 1500-1800 meters. My flavortite Rwanda lots in the past years have been this area (Buramera in particular), and the fact that it is from such high altitude, and that is traditional Bourbon culitivar ... well those are the perks of Rwanda coffee. The country was planted extensively in Bourbon and was not an innovative coffee-producer in the years when all the new hybrids were being pushed ... a blessing in disguise that they missed this trend. There was extra selection done to prepare this lot for export. This lot was specifically hand-prepared at a milling factory that has a UV cleaning (color sorting) and grading facility. UV also detects any potato-taste in coffee, a problem that can sometimes occur in Rwanda lots. Then it was sent for decaffeination using the non-chemical water process method, and survived with great Rwanda cup character. The cup is very balanced, like it's non-decaf counterpart, with pastry-like sweetness in the dry fragrance and floral aromatics when wet. The cup is, again, balanced, well-structured. At a City+ roast it has lively acidity, tangerine citrus notes, a delicate floral component, and finishes with a hint of pancake syrup (you know, the fake stuff). At FC roast, I made one of the absolute best Single Origin decaf espressos I have had with this coffee! I highly recommend it for espresso uses, or as part of a low-caf espresso.