Sensory Profile
SCA Flavor
Wheel
The SCA flavor wheel maps the main sensory notes found in this Rwandan fermented washed Red Bourbon. Mandarine leads the profile, followed by strawberry, nectarine and a delicate honey-like sweetness. In the cup, expect a bright and juicy structure, with a silky body and a clean, tea-like finish.
Stone Fruit
Fruity
Orange
Sour / Citrus
Lemon
Sour / Citrus
Brewing
Brew Recipes
Origin
Nyaruguru,
Rwanda
At 1,550 - 1,835 m.a.s.l., the farm cultivates relatively small plots at high altitude, where Rwanda’s climate, fertile soils and slow cherry maturation help create coffees with lively acidity, concentrated sweetness and distinctive fruit flavours. After arriving at the washing station, the cherries are carefully sorted according to ripeness. They undergo a pre-fermentation stage before being pulped and aerobically fermented for approximately 72 to 95 hours. The coffee is then washed and slowly dried outdoors. This carefully controlled process preserves the clarity associated with washed coffee while introducing a more intense and layered fruit character.
Region
Nyaruguru
Variety
Red Bourbon
Harvest
Nov - Jan
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