Syrupy sweet at range of roasts, brightly accented top notes, mouth-pleasing texture, and spiced finish. Caramel, semi-sweet chocolate, tea, dried lemon, coriander, cinnamon bark. City to Full City+. Good for espresso.

Full Cupping Notes
These peaberries may be small, but they sure have a lot to offer in the cup! That shouldn’t be a surprise considering this lot is made up of the small peaberry selections from many of the wet mills we buy from (Tumba, Gitesi, Gitwe, and others). In a lot of ways, this is quintessential Rwanda Bourbon; syrupy sweet at its core, brightly accented top notes, and mouth-pleasing texture. The aromatic profile provides some clues of what’s to come, built on a sweet base note that hints at sorghum syrup, molasses, and caramel squares. The steam releases delicate aspects of loose leaf tea and spices, and a hint of apricot, with soft bittersweetness folded in. The cup offers lively flavors at City roast level, atop foundational sweetness of caramel and raw sugar. Fragrant accents peek through as the coffee cools off a bit, like tart tea (Rooibos?) and dried lemon peel notes, adding a pleasantly bright dimension. The cup aroma is also quite nice, a coriander note brought to mind the spiced sweetness of a Belgium white beer. At Full City, the cup is creamier/bittersweet, with a flavor of semi-sweet chocolate accented by dried currant, and cinnamon bark.