Description
Freshly roasted coffee from Rwanda, has an exceptional aroma, a fusion of sweet notes, butter and caramel, with surprising tones of citrus, fruit, and chocolate. This combination of flavors is delicately balanced to create a complex and distinctive coffee aroma. Once you have tried this coffee, it will be hard to find another coffee with a better taste! The best recipes for coffee in Rwanda are simple, add a drop of milk to complete the silky texture. Origine: Rwanda. Region: Marcala, Gisagara. Farm: Muganza. Arabica variety: Bourbon. Process: Natural. Roasting profile: medium towards light. Suitable for: Espresso and filtered. Taste profile: Oranges, blackberries, cinnamon, and apricot. Corporalitis: High. Acidity: medium. Score: 90. Roasted by Kadir Çokyapıcı (3rd generation coffee roaster)
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