When we bring in Rwanda coffee, we often try to find the chocolate-driven taste profile, with less acidity and less fruit. It is very similar, of course, but has a little bit more fruity taste than the last lot -- strong sweet chocolate up front that still has raisins and plum and almond flavors dancing in the background. Juicy and complex.
We roast this just like a nice medium roast Colombia, and we end the roast just after the 2nd cracks begin. There's a fairly large window of ending temperature in this area where you will get good results, but for your first try, take it to the verge of 2nd cracks. We are getting sweet chocolate and slight almond notes in it here. If you want more fruits though, and a little stonefruit tartness, take a few degrees lighter and you won't be disappointed! Instead of being high acidity, thin bodied, and super fruity like our other africans, this one is smoother, richer bodied. Makes for a really nice medium roast mug of coffee.
US Arrival: January 2019