A shrub favorite is back, just in time for some yule! Rushashi Duhingekawa Womens Coop in Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial coffee. There simply was not that much coffee produced in Rwanda that went anywhere besides has produced some brilliant coffee this year and we’re happy to offer it to y’alls.
Rwanda Fair trade is an organized social movement and market-based approach to empowering developing country producers and promoting sustainability.: Fair trade is an organized social movement and market-based approach to empowering developing country producers and promoting Rushashi Duhingekawa Womens Coop
“The wet aromatics is where the coffee comes to life; a bouquet of Orange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range in degrees of ripeness, which also involves blossom and Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic citrus aspects, but not as blunt sourness. oil hints; bright, sweet and Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. . The cup fulfills the promise of the aromatics; citrus flowers, Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has, vivid Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while it leaves the mouth. Also see Afternose., and a rather A mouthfeel description indicating a delicate, light, elegant softness and smoothness. Usually refers to a lighter body than terms such as velvety, or creamy. Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing (although not that heavy). It’s a bright and vibrant Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case of our spider graph charts in each, especially at City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack starts in the 395 to 405 degree roast level. The sweetness has a sweet brown malt flavor, caramelly, and lingers through the long aftertaste.”
Another christmas miracle brought to you by coffee shrub.