Rwanda Honey Process Kibirizi

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• 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=C2LGOLK]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} "HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural." refers to process method, but also happens to be an appropriate descriptor for sweetness in the cup. Red honey, accents of brown sugar, nutmeg, cinnamon, brisk black tea, lemon spritz. City to Full City+. Good for espresso.