Our July flavour of the month comes to us from the Nyamasheke region of Rwanda. This is a Bourbon varietal grown at an average altitude of 1900 meters but as high as 2100 meters. The relatively high altitude results in a higher sugar content. The raw coffee beans are washed then dried on raised beds.
We found anything other than a slightly darker roast resulted in a fairly potent acidity so we opted for the dark roast to round off the flavour, develop a little more body and reduce the acidity. When we cupped this coffee we found notes of Caramel and toffee and a hint of cherry. This is a pleasantly silky body with a sweet aftertaste.