There are many different aspects, flavors, and subtle differences
between the Rwanda coffee varieties. However, there are some elements that tend
to come through no matter where in the country the coffee comes from.One
such recurrent theme is the rich, creamy body, silky texture and an almost
buttery overtone.But creaminess is just the tip of the iceberg. Before and after the
coffee hits your tastebuds, the beans are likely to flood your senses with
floral, fruity, and citrusy flavors, followed by a slight savory tone. The
floral notes are reminiscent of certain Ethiopian Coffee , with
many boasting a hint of caramelized sugar, cloves, nuts, and cinnamon. The acidity levels are high and bright and tend to be both sweet
and savory, which is largely due to the growing climate and altitude. Because
of this, Rwandan coffee tends to have a similar acidity to Kenyan Coffee.
Rwandan coffee taste:
Aroma:
Hints of orange blossom and lemon
Taste:
Floral mixed with a fruity, redcurrant, and berry flavor
