Rwanda Dry Process Macuba

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Bold
  50

#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=FQBCAFU]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Deeply sweet 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., with fruited accents, syrupy body, and brooding low tones when roasted dark. Molasses, spice cake, raisins and dates, red berry, plum wine, layers of bittersweet chocolate. City+ to Full City+.