This lot is from a cooperative washing station (a wet mill for coffee processing) in the region of Gikongoro, Nyarusiza, near Butare. This area, in southwestern Rwanda adjacent to Burundi, has some of the best coffee farming areas, featuring old trees of the traditional Bourbon varietal. With a range of 1300 to 1600 meters, this lot of high grown Bourbon has a compact physical density that performs well in a variety of roast conditions, air roast or drum roast. The coffee is wet processed and dried immediately on raised beds in the African style, which promotes even, rapid drying (more-so than patio drying in many cases) because the air flows around the wet parchment coffee from above and below. This is a classic Bourbon type Rwanda flavor profile: some lemon, bittersweet chocolate, cherry ... dark tones with a bittersweet edge, overlayed by citrusy grace notes as the cup cools. It's very balanced; bittersweet roasty coffee flavors in proportion to fruited flavors. The cup has sweet and sour Mandarin notes, fading into a good coffee-flavor bittersweetness. Coffee flavor? In coffee? Sometimes it is difficult to describe the pleasant bitterness of coffee in terms of other things (most often, bittersweet notes in chocolate). But sometimes the tangy bittersweets seem to refer to no other flavor but coffee itself. That's the case here, I feel. But there is more too, with a syrupy body and these lingering citrus hints. There's also a trace of that winey accent to the fruit, something you might find in a neighboring Kenya. In a slightly darker roast (FC, rather than C+) my mandarin citrus turned to a black currant fruit note: very nice! I get slight herbal and floral secondary flavors too, lurking in the background, slight rosemary highlights, and in the finish a twist of lemon peel.