Like our other African coffees, this is a bean for light roast lovers. If you liked our coffee #26 Rwanda Muhazi, you owe it to yourself to try this one. It has the same, intensely fruity and floral aromas with additional honey sweetness.
Lively floral coffee with hint of honeyed mixed berries.
Milk chocolate bar topped with mixed berries alike with a very smooth, medium-body.
Very smooth and full-bodied. The dark chocolate lingers with a nutty toffee finish.
Far beneath the sparkling, mirror smooth surface of Lake Kivu, lies a smouldering volcano and a slumbering pocket of carbon-dioxide. At any moment a sudden tectonic shift may cause the CO2 to awaken violently, in a exploding in a cloud of ash and fury, destroying the lake, the forests and the coffee fields alike. Just thought you should know.
Assuming the bubble doesn’t burst in the next century (and smart people say it won’t), you will be able to continue to enjoy these superbly smooth AA grade beans. Roasted light brings out the floral smells of hand picking organic berries. Going a bit darker dries those berries and pours a thin layer of caramel over the surface. Roasting further to dark transforms the caramel into a melted 70%+ dark chocolate bar, dusted with dried berries.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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