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Coffee
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Everything Else
£11.50
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'Unmistakably Rwandan, but with a twist'
Rwandan coffee is typically rich, intense and often has an earthy quality to it. This coffee though, is not typical. Natural processed but clean rather than funky. Sweet and heavy bodied, making for perfect espresso and deliciously moreish filter coffee. It's a real crowd pleaser this one, whether you like to add milk, or not - and however you like to brew.
When we drink this coffee, we're instantly hit with sweet plum jam notes and a slightly tart redcurrant acidity. Then we get a luxurious, dark chocolate smoothness and just a subtle hint of sharpness in the finish, a bit like black tea and just like we get in those classic natural Ethiopian cup profiles.
In a nutshell...well balanced, delicious coffee.
Origin: Rutsiro, Lake Kivu, Rwanda.
Varietals: Red Bourbon
Processing: Natural
Roast degree: 129 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 86.25 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Rugamba wet mill was constructed in 2009. The station located at the shores of Lake Kivu, processes cherries grown in the hills surrounding the lake, at a high altitude, in a rich volcanic soil.
The station is equipped with 3-disk McKinnon pulping machine, fermentation tanks, and drying beds, receiving coffees from over 1500 farmers. RTC acquired Rugamba in 2016 after the station had not been operating for 4 years because management issues of the previous owner.
The coffee is delivered to the station where it s floated and immature cherry removed. Then the coffee is taken to raised beds where it is dried for 20 -25 days
