This is our first coffee coming in from Rwanda! It is a Bourbon Arabica varietal grown in the Dukunde Kawa CoOp. Growing in volcanic soil at 2200M (7200ft), it has lower crop yield but higher flavor concentration. This certified organic microlot intended to show off the level of distinction that specialty coffee lovers around the world seek. and the natural processing post-harvest brings a unique cup with a lot of character.
This coffee is left to dry in a natural fermentation method over the course of about a month and a half post-harvest. The result is a coffee with a fruit-forward flavor profile. Compared to similar coffees from Ethiopia, this coffee does not have the bright up-front citrus acidity which are the hallmark of many lighter roasts. Instead, it features more of a berry profile, medium body and creamy finish. As with most lighter coffees, we really like it as a manual pour over. If you are adept at dialing in light roasts for espresso, this is a great coffee to experiment with there too.
Tasting notes: Mixed berries, hints of apricot & pineapple, English milk chocolate with a medium body and creamy finish.
Hipster tasting notes: Upon arrival at the Bakers Pen, your mind tightens focus on berry basket reprisal theory. The jostling quiver you felt the first time you experienced this is more docile now. The vibrations are knowable rather than destabilizing. The cockney chocolate rabbit from your childhood stares you down across a pond filled with pineapple and apricot boats. In through your nose, harpsichord. Out through your mouth, violins.
8oz resealable bag with one-way CO2 valve to preserve freshness
This is our first coffee coming in from Rwanda! It is a Bourbon Arabica varietal grown in the Dukunde Kawa CoOp. Growing in volcanic soil at 2200M (7200ft), it has lower crop yield but higher flavor concentration. This certified organic microlot intended to show off the level of distinction that specialty coffee lovers around the world seek. and the natural processing post-harvest brings a unique cup with a lot of character.
This coffee is left to dry in a natural fermentation method over the course of about a month and a half post-harvest. The result is a coffee with a fruit-forward flavor profile. Compared to similar coffees from Ethiopia, this coffee does not have the bright up-front citrus acidity which are the hallmark of many lighter roasts. Instead, it features more of a berry profile, medium body and creamy finish. As with most lighter coffees, we really like it as a manual pour over. If you are adept at dialing in light roasts for espresso, this is a great coffee to experiment with there too.
Tasting notes: Mixed berries, hints of apricot & pineapple, English milk chocolate with a medium body and creamy finish.
Hipster tasting notes: Upon arrival at the Bakers Pen, your mind tightens focus on berry basket reprisal theory. The jostling quiver you felt the first time you experienced this is more docile now. The vibrations are knowable rather than destabilizing. The cockney chocolate rabbit from your childhood stares you down across a pond filled with pineapple and apricot boats. In through your nose, harpsichord. Out through your mouth, violins.
8oz resealable bag with one-way CO2 valve to preserve freshness
