Rwanda has one of the most interesting East African coffee histories. It is a place where the production of high-quality coffee is inextricably linked to the rising spirit of a population after the tragic genocidal civil war of the 1990s. Known as the "Land of a Thousand Hills," many of them are cultivated in high-grown coffee between 1700 and 2000 meters above sea level (MASL). Rwanda coffee can be world class. They often have clean bright flavors rivaling the best Central America coffees, more balance than Kenyas, attractive fruited sweetness, floral characteristics, and with a tea-like finish.
Brown sugar sweetness, apple butter and cinnamon mark the aromas, with a cup that is very pleasantly bittersweet - rich, dark cocoa and caramel flavor, as well as raw brown sugar. A refined almond essence emerges as well as fruit hints of dark Concord grape. City+ to Full City+. Good for espresso. Learn More
Aroma of raw brown sugar, caramel and cocoa, as well as a mix of mulling spice lead to a cup with a complete, well balanced, and a pleasant level of complexity. Apple-like brightness, sweet spice, and caramel-vanilla sweetness. Bergamot citrus and Earl Grey Tea round out the cup. City to Full City. Good for espresso. Learn More