Rwanda

Country of Origin – Rwanda Regions – Central Rwanda, Western Rwanda and around Lake Kivu. Best Known Growers – small, independent farmers Altitude – 1,700 to 2,000 meters Harvest – April to July Milling Process – fully washed Aroma – caramel with hints of fruity and floral notes Flavor – sweet, delicate, buttery and citrusy Body – full-body, light and silky Acidity – high acidity The most recognizable theme in Rwandan coffee beans is a creamy, rich body with a silky and almost buttery texture. After the initial creaminess, Rwandan coffee reveals delicious notes of citrus, fruitiness, and floral flavors. The notes of lemon and orange blossom work well with the floral flavors and settle into a sweet caramel aftertaste. The bright acidity of Rwandan coffee is often compared to Kenyan coffee.  Rwandan Bourbon varietals have distinct notes of sweet cane sugar mixed with spice flavors like cinnamon, allspice, and clove. The aroma is a floral rose scent and the aftertaste is buttery and