Abakundakawa is a 1700 member cooperative that mills its coffee at the Rushashi washing station. The average altitude here is 1600 to 1800 meters for coffee production, the varietal is traditional Bourbon seedstock, and the typical wet process method is used, with sun-drying on raised beds or patio. This is fair trade certified, part of the USAID project in Rwanda to improve the quality of life ... but it is also a special micro-lot separated from the bulk production of the Abakundakawa coop. This is produced exclusively by a women's group, Duhingekawa, a 70 member sub-group of the coop, and we have paid a premium for this particular lot that is returned directly to the women producers. I made a separate Duhingekawa page with additional photos and information about this group, since it is a bit too much to put here. I cupped it against various A1 and A2 lots from other nearby coop lots, and found a very distinct, beautiful character in this coffee. The fragrance here has soft floral notes and (a theme throughout the cup) a sweet citrus note. The aroamtic is where the coffee comes to life; a bouquet of orange blossom, slightly winey. The cup fulfills the promise of the aromatics: jasmine and citrus flowers, sweetness, vivid aftertaste, and a remarkaby silky body (although not that heavy). This is still somewhat of a delicate cup, and really requires the right roast to reveal it's true character. My lighter City roasts were baked-tasting, under-developed. It was better with a few days rest, but it never had a very "complete" profile. The sweetness has a sweet brown malt flavor, caramelly, and lingers through the long aftertaste. This is not a "powerhouse cup", but roasted and brewed correctly, it is remarkably attractive, with Yirgacheffe and Kenya hints.