I have discovered that there is a lot of really bad Rwandan coffee on the market and very little of it is organic. This one is good, and it’s certified organic, so give Rwanda another try. 20 years ago, Rwanda was a coffee leader, and then civil wars and strife all but ended their coffee industry. About 5 years ago, coffee started flowing out again, but quite a bit of it was undesirable. And still today, you’ve probably tried a Rwanda coffee that scared you away. Dirty aftertastes, no complexity, high acidity, thin bodies, unpleasant sour undertones, just to name a few common defects…

This one is good, and it certainly does hold its own. It has a nice full body to it, some pleasant tang, a sweet clean aftertaste. I rarely worry about “resting” a coffee after roasting it, but on the lighter roasts, this one needs it. Right out of the hopper, it’s bright and tart, almost a hint of lime and orange and molasses. 2 or 3 days later, its sweeter with a caramelly hazelnut taste, a French Toast maple sweetness, and some red berries that is much more appealing to me.

At Full City and Full City+ the roast has notes reminiscent of neighboring Kenya. There are orange, tangerine, and honey flavors. Underneath that are slight molasses (you might call it caramel) and something tart, maybe rhubarb or green apple. For me, Full City is the way to go on this one (almost - but not quite - to the second cracks). I do not recommend taking it to a French Roast. It loses its African character in the very dark roasts.

This is a fair-trade CO-OP coffee, meaning that several small organic certified family farms pooled their crops together and they rely on coffee as a means of living, and the fair trade organization oversaw the transactions to assure fairness.

US Arrival: October 2016