Flavor: honly, molasses, cocoa, dried fruit, black tea, spice cake
Acidity: medium
Process: Wet Process (washed)
Altitude: 1800-1950 masl
SCA Total Score: 88.5
ABOUT THE COFFEE and REGION:
Grown in Nyamasheke, Rwanda’s Western Province, this washed Bourbon coffee is raised-bed sun-dried. It offers layered sweetness, a full body and a lively acidity that works beautifully as both filter coffee and espresso.
