Rwanda Dry Process Kivu Kageyo

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Bright
  25
• Funky
  25

#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=RN0W69G]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Fans of fruity coffees should put dry processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Kageyo on their short list! Expansive profiles of juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. fruit flavors, notes of blueberry, green melon, peaches, tropical mango, Medjool date, and strawberry preserves. City to Full City.