(12/16/10)
A shrub favorite is back, just in time for some yule! Rushashi Duhingekawa Womens Coop in RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... ...more has produced some brilliant coffee this year and we’re happy to offer it to y’alls.
Rwanda Fair TradeFair 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... ...more Rushashi Duhingekawa Womens Coop
https://www.coffeeshrub.com/shrub/coffee/rwanda-fair-trade-rushashi-duhi…
“The wet aromatics is where the coffee comes to life; a bouquet of orange
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... ...more blossom and lemon
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... ...more oil hints; bright, sweet and floral
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... ...more. The cup fulfills the promise of the aromatics; citrus flowers, sweetnessSweetness 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... ...more, vivid aftertasteAftertaste 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... ...more, and a rather silkyA mouthfeel description indicating a delicate, light, elegant softness and smoothness. Usually refers to a lighter body than terms such as velvety, or creamy. ...more bodyAssociated 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... ...more (although not that heavy). It’s a bright and vibrant flavor profileFlavor 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... ...more, especially at City+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... ...more 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.
