Category: Coffee
This dark roast brings new dimensions to the delicate and fruity flavors found in Rwandan coffees. Expect a full and velvety body complemented by sweet dark chocolate and dried fig.
🌍 Origin: Karongi, Rwanda
💦 Process: Washed
🔬 Variety: Bourbon, Mayaguez 71 & 139, Jackson
⛰️ Elevation: 1,500 - 2,000 MASL
🔥 Roast: Dark
⚖️ Bag Size: 12 oz
The dried fig note really comes through on the finish, and the body is so velvety it almost feels creamy in my mouth. I brewed a cup in my pour-over this morning and it was smooth from start to finish, no bitterness at all. Definitely my new go-to for slow weekend mornings.
I was skeptical that a dark roast could keep those fruity notes, but the dried fig and dark chocolate come through perfectly balanced. The finish is smooth and lingers nicely, making it my new favorite for slow weekend mornings.
The velvety body is exactly as described, and that dried fig note lingers nicely after each sip. I’ve been brewing it in a pour-over and it’s easily the most interesting dark roast I’ve had in months.
