Rwanda Honey Process Kibirizi

Kibirizi honey is cleanly sweetened by notes of raw sugars, with a bit of high-toned intensity and subtle aromatic top notes in the lighter roasts. It's not of the "fruit forward" variety of honeys, and much more like wet process coffee in that regard. My City roast had a smell of honey pastry, with a sweet doughy note spiked with cinnamon. The honey notes really start to take shape in the wet aroma, a warm scent of Baklava with a hint of rose water, raw honey sticks, and a waxy note of honey comb. When brewed, the sweetness constructs profiles of red honey, and crystalized brown sugar candy. The aroma has hints of nutmeg and cinnamon as the coffee cools, and acidity gives off brisk black tea with a spritz of lemon. My darkest Full City roast pulled out indelible low tones, rich flavors of dark chocolate confections, and a spiced bittersweetness of Mexican chocolate cake. While I'm giving this the official "Good for espresso" recommendation, it does come with one caviat. The shots are bright. At least at Full City, that seems to be the case. I happen to enjoy the twangy lemon 'hit' that accompanies rich dark chocolate, and hint of tamarind.