Rwanda Dry Process Karongi Gitesi

Origin

• 🇷🇼 Rwanda

Tasting notes

#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=ALF7PNB]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Dynamic fruits and berry notes, with the kind of spiced aroma we often experience in coffees from Rwanda. Blueberry accented sweetness, Karo syrup, dried mango, Medjool date, black tea, bittering whole spices. City to Full City.