Rwanda Ngororero

Dark sugar notes were emitted from the ground coffee, with hints of sweet spices, red fruit, and a nicely caramelized sweetness. After pouring the hot water, the crust that formed at the top smells of warm baked goods like gingerbread and molasses cookies, and the steam carried notes of caramel and butterscotch syrups. At City roast level, the sweetness was well-developed for light roasted coffee, and aromatic top notes that came through as the coffee cooled off brought contrast, and dimension to the cup. Lighter roasts brew up a sweet flavor note of honey and toasted raw sugars, accented by dashes of spice and black tea. Nuanced flavors of peach and berry added a tangy acidic impression as well that came through really nicely in pour-over brews. The aftertaste had a brisk quality that's mouth refreshing, a unique characteristic that we often find in coffees from Rwanda and Burundi (baking spices, too!). Full City roasts give body and bittersweetness a boost. Our roast had syrupy dark chocolate flavors, accented by a note of honey graham cracker, and raisin.