Karenge Rulindo shows baking spices, bourbon sweetness, and malic acidity. It's a bodied coffee, weighty in sweetness too, and a date bread flavor fills out the finish. City+ to Full City+. Good for Espresso.
"Karenge Rulindo" actually refers to two different places, and from where the coffees in this blend come from. We are selling the non-decaf coffees on Sweet Maria's right now - Rwanda Rulindo and Rwanda Coffee Villages. As non-decafs, these are extremely solid coffees, Rulindo nearing 88 points (which makes up 2/3 of this blend) , and both have made amazing espresso options too. We have all our custom decaffeination handled by Swiss Water in Vancouver, where water is the main ingredient (go figure!) used to extract caffeine from the coffee. Decafs are often a pale version of their non-decaf originator, but not the case with the Swiss Water process. This coffee retains much of its "Rwanda" characteristics, offering an origin-specific experience for decaf drinkers.
Rulindo shows a surprising amount of spice in the dry fragrance, cinnamon and clove, and with a sort of sweet, wheat bread smell. Apple and pear come to mind as well, especially in the wetted grounds, and the break gives a rye bread, decaf-like note. The brewed cup is distinctly Rwanda - bourbon sweetness, dry spices, even a malic acidity. It's retained a fair amount of body through the decaf process too, and if anything, decaffing has shifted the profile from light and bright, to an overall weighted sweetness. A flavor of date bread fills out the finish. Like the non-decaf Rwandas we used for this blend, this is a great dual-use coffee, brewed coffee and espresso.