Description
Tasting Notes
Region – Gicumbi, Northern Rwanda
Growing Altitude – 1400 – 1900 metres above sea level
Arabica Variety – Bourbon and typica
Typical Harvest Period – March – July
Milling Process – Wet-processing, sun-dried on “raised tables”
Aroma – Sweet and Fruity
Flavour – Chocolate, herb and fruit
Body – Clean and sweet
Acidity – Winey and juicy
How strong is it? – 2 / 3
A common question, equally commonly misunderstood. The strength does not refer to the amount of caffeine or the amount of ‘kick’ you’ll get. The number refers to the strength of the roast as opposed to the bean. Ultimately, the darker the roast, the stronger the taste. We use a simple scoring system utilising drug ampoules.