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Raw sugar sweetness, and top notes touch on aspects of dark dried fruits like raisins rolled in clove powder, Mission fig, and prune, along with a candied citrus note offering sharp contrast. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City|
Mushonyi coffee processing station is in Rwanda's Rutsiro district in the Western Province. It's origins go back to being owned by the army, and then purchased by a group who manage other washing stations in the greater Western Province region. The site is located at 1825 meters above sea level, and Mushonyi processes coffees collected at several auxiliary sites in the highlands where they buy cherry from farms all the way up to 2000 meters or so. There are 160 drying beds at the site, and while they are focused on wet process coffees, they are also producing some naturals (we have a 32 bag lot on the way).
The ground coffee displays a sweet scent of brown sugar and toffee at City roast level, mild baking spices coming through from underneath. The wet aroma is marked by chai spice accent notes and brooding cream caramel smells. The cup at City roast level has a mix of clean raw sugar flavors, complex baking spice notes, and dried fruit accents. This flavor matrix touches on aspects of dark dried fruits like raisins rolled in clove powder, Mission fig, and prune, along with a candied orange peel note offering sharp contrast. The cup flavors of Mushonyi at Full City are oriented around dark cacao/chocolate flavors and ribbon of caramel sugars. Mushonyi is on the vibrant side for Rwanda, especially when roasted to the lighter end of the roast spectrum, but we thoroughly enjoyed both our City and Full City roasts as brewed coffee.