Rwanda Dry Process Tumba

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Bold
  25
• Bright
  25
• Funky
  25
• Sweet
  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=V9RVAM6]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Berry toned sweetness and acetic hints help develop wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. fruit profiles in the cup. Notes of blackberry, tart black currant, cranberry, red wine, and bittersweet backdrop that's developed with roast. City to Full City.