Rwandan AA Bourbon
This is something a little different…
This is something close to a ‘direct relationship’ coffee. Our wholesaler I believe has bought most if not all of the crop from a single small co-op.
This was a tricky bean to cup.
I cupped several samples from 2 days post roast to 7 days. The latter was definitely the better drink, given my roasting setup.
I roasted to the few snaps of second crack. I think pulling the roast about 30-40 seconds earlier will draw out more of the origins character.
The bean resembles aspects of a Central or South American origin. It’s not a ‘in yer face’ distinctive bean. It’s dominant qualities are fine, well rounded body and a remarkable natural sweetness. There was a distinct hint of milk chocolate in the longer roasted samples.
As an SO espresso, it was a smooth, well-rounded, good acidity but not dominant, very sweet cup. In milk, it was just a little on the bland side,but I think a lighter roast would help with this.
As a plunger, it was very good. Rich, dominant body, the sweetness still coming through.
I think this coffee would also blend very well – perhaps with a good Yirg or Harar to add some top end – especially in milk.
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