Description
A half pound each of:
Rwanda Cyato – Vincent Rukeribuga – Anaerobic Natural Processed
A stellar new-wave coffee; highly rated and exotic. Full of citric, floral and grape like fruitiness. We thought best served in the light to medium roast range. A very sweet cup at any roast point. Lighter roasts are the most complex tasting; stronger citric/floral acidity, a little hint of a grape-skin like fruitiness with a classic Rwanda spiced (herbal) chocolate undertone. Medium roasts build a much creamier cup profile, just a hint of crisp floral upfront that fades into a strawberry like fruitiness, balanced with a spicier chocolate dark tone. Dark roasts themselves are a bit flatter but still very sweet edged, hardly fruity but makes up for it with the fuller bodied more robust chocolate and spice notes.
Rwanda Dukunde Kawa Musasa – Ruli Mountain – Washed Bourbon
Medium to full bodied, very clean and chocolaty with some nice fruity overtones. Lighter roasts will have a little citrus and floral aspect and more of a noticeable soft fruit tone, hints of a chocolaty factor. Good cup for lighter roast fans. Medium roasts get great balance and should work nicely for all taste buds, smoother with more pronounced sweet edged dark tones and lower acidity. Even at a strong medium roast one starts getting chocolate versus fruit. On the stronger side once you get close or hit second crack, much more semi-sweet spicy chocolaty tones with smoky accents.
Rwanda Premium Murundo – Kivubelt People Farm – Microlot 12
A very fresh and tasty African. Enjoyable at any roast level; medium to dark roast was our favorite. Medium roast points provide a smooth cup on the nutty/chocolaty side, sweet tea flavors and a hint of citric. A little herbal spice lingers in the aftertaste but very mild comparatively to most Africans. Darker roasts add complimenting roasty notes, a sweet burnt sugar and chocolaty cup that is jazzed up with a little spice, lower acidity and a fuller body. One can take it lighter if you want to boost the fruitier citric & floral tones but it can be a pretty sharp cup right at first crack.
Rwanda Cyato – Abadatezuka COOP – Honey Process
A stellar new-wave coffee; highly rated and exotic. Full of citric, floral and grape skin like fruitiness. We thought best served in the light to medium roast range. Higher acidity, fuller bodied with great depth to the flavors. Lighter roasts are a bit sizzling but also the most complex tasting; stronger citric/floral acidity, a little hint of a grape-skin like fruitiness balanced with a classic Rwanda spiced (herbal) chocolate undertone. Takes a little longer setup to bring out the small exotic hints in the tastes. Medium roasts build a much creamier cup profile, just a hint of crisp floral upfront that fades into a strawberry like fruitiness, balanced with strong dark semi-sweet dark chocolate like tone. Dark roasts themselves are still very lively cups but can come off a bit sour/bitter comparatively. They are fuller bodied accentuating the robust chocolate and spice notes but not a delicate cup like the light-medium roasts.
Rwanda Huye Mountain – Washed Processed – Red Bourbon Top Lot
Great from light to dark but most would consider it a light to medium roast coffee to see it shine. We couldn’t find a roast level or curve we didn’t like; a complex & chocolaty coffee. Lighter roasts will have a crisp lemony/floral acidity, a hint of soft fruit, balanced with a chocolate and spice darker tone; sweet edged, winy, and floral. A cup bound to impress almost every coffee fan. Medium roasts mellow the citric acidity promoting a rich, smooth & chocolate cup with some hints of classic African spice. Darker roasts were much more chocolaty but smooth and clean with some complimenting smokiness.
Rwanda Huye Mountain – Natural Processed – Red Bourbon Top Lot
We thought best served in the medium roast range, but tasty from light to dark. A very sweet cup at any roast point. Lighter roasts have some stronger citric/floral acidity, a little hint of a grape-skin like fruitiness and a spiced (herbal) chocolate undertone. Medium roasts build a much creamier cup profile, just a hint of crisp floral upfront that fades into a strawberry like fruitiness, balanced with a spicier chocolate dark tone. Dark roasts themselves are a bit flatter but still very sweet edged, hardly fruity but makes up for it with the fuller bodied more robust chocolate and spice notes.
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