Aromatically like warm pumpkin spice bread, the cup has chocolate confectionary sweetness ala chocolate cinnamon bark candy. A mingling of unrefined sugars and baking spices, and subtle blackberry note. City+ to Full City+. Good for espresso.
The Bushoki station is located in the mountainous Rulindo district, Northern Rwanda. Rulindo is one of the most mountainous regions in Rwanda, and home to many other coffee stations we buy from, most notably Cocatu. Bushoki wet mill sits at just under 1800 meters, and draws coffee from the surrounding hills of 2000+ meters. 500 members strong, Bushoki has grown in it's decade+ of existence, and produce Kenya-type wet processed coffee. That is, the coffee cherry is pulped of the fruit and skin, fermented overnight to break down the sticky mucilage layer, washed in long channels, and then soaked for 48 hours before being laid to dry on raised beds. The soaking step is thought to enhance cup cleanliness, which I think is evidenced in the cup. This is our first year buying from Bushoki, and we were able to pay a visit to the cooperative on a 2015 visit to the country.
Aromatically, Bushoki has a sweetness that recalls warm pumpkin spice bread, slathered with butter and brown sugar. Clove spice comes to mind when smelling the wetted crust, also perfumed with light brown sugar. In the brewed coffee City+ roasts of Bushoki have a turbinado sugar sweetness with a toasted raw sugar bittersweetness that provides a nice flavor contrast. You can develop hefty chocolate flavors in middle to dark roasting, and our Full City roast showed a spiced chocolate confectionary side that's like dark chocolate and cinnamon bark candy. For those with espresso machines, this makes a fantastic single origin shot. Longer pulls are very bittersweet at Full City, with subtle blackberry tone extending into the long aftetaste. I prefer short shots, which with this coffee pushes a bracing acidity up front, lemon-like, giving way to silky dark cacao syrup flavor that hangs around long after the sip.