Description

Origin: Rwanda

Processing Method: Anaerobic Fermentation

Aroma:

• Complex and Fruity: Anaerobic processed Rwandan coffees often have a complex and fruity aroma, with a medley of fruit-forward scents.

Flavor:

• Tropical Fruit: You might taste tropical fruit flavors such as pineapple, mango, or passion fruit. These fruity notes can be intense and vibrant.
• Berries: Some Rwandan anaerobic coffees exhibit berry-like flavors, adding depth and sweetness to the cup.
• Floral: Depending on the specific lot, you might also encounter floral undertones, which contribute to the coffee’s complexity.

Body:

• Medium to Full: Nyamyumba – Anaerobic Rwandan coffees often have a medium to full body, providing a satisfying and rich mouthfeel.

Finish:

• Lingering Sweetness: The anaerobic fermentation process can result in a sweet aftertaste that lingers on the palate.

Acidity:

• Bright and Juicy: Rwandan anaerobic coffees typically have a bright and juicy acidity, enhancing the fruit-forward flavors.

Additional Notes:

• Experimental Processing: Anaerobic fermentation is an experimental processing method that can lead to unique and distinct flavor profiles in the coffee.
• Complexity: The combination of anaerobic fermentation and Rwandan terroir can result in a coffee with a high level of complexity and dynamic flavors.

Remember that tasting notes are subjective, and your experience may vary based on how the coffee is brewed, your personal palate, and other factors. To fully appreciate the flavor profile of Nyamyumba – Anaerobic Rwandan coffee, consider brewing it using methods that highlight its fruit-forward and vibrant characteristics, such as a pour-over or AeroPress.