African coffees aren’t necessarily known to be taken to the medium roast level or to be very well-balanced. However, this coffee defies the larger trend. It thrives as a medium roast and introduces us to a new set of African coffee flavors.
Being so well-balanced, the first note to jump out isn’t the traditional fruity pop of most African coffees. It is actually a delicious, smooth melody of cocoa and brown sugar. What else could complement traditionally fruity and acidic African coffee quite like rich chocolate and brown sugar?
Hidden below the initial layer of brown sugar and cocoa lies a layer of juicy fruity flavors.
First, there is a brightness and crispness present. We found it to be similar to a Granny Smith apple. Yet, there was also a rich and buttery depth to this note—almost like delicious apple butter spread over a warm biscuit.
Mouth = watering.
To round it all out, there is a distinct citrus pop. It is clean and delicious. We like to say we taste orange here.
There is a lot to love with this coffee, especially for people who are not trying to jump completely off the deep end of acidity but also want a little introduction to African coffee. This Rwandan cup is at a roast level more comfortable for that taste.