When we bring in Rwanda coffee, we often try to find the chocolate-driven taste profile, with less acidity and less fruit. The Anaerobic process tends to bring out spice notes like cinnamon, which pairs really well with chocolate. It's like a Mexican Chocolate flavor profile. Creamy and complex.
We roast this just like a nice medium roast Colombia, and we end the roast a little bit before the 2nd cracks would 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 with cinnamon and clove flavor here. If you want more fruits though, and a little stonefruit/plum 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 and chocolatey. Makes for a really nice medium roast mug of coffee. We tasted it and said WOW.
US Arrival: December 2021
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