Rwanda Milles Collines Peaberry
Cupping Notes
(Credit Sweet Maria's)
Thinking about what I consider to be common flavor characteristics of Rwandan coffees, tea and spice would be at the top of the list. This peaberry blend is a good example of that, and both light and middle roasts express aspects of herbal and black teas, a mix of spices and raw sugars, and a milder fruited side. I also think of the syrupy sweetness that comes with being all Bourbon cultivars, especially in those lots grown at high altitudes, like where this coffee comes from. The aromatic profile is built on a base of raw sugar sweetness, accented by cinnamon, citrus, and hints of loose leaf teas. The cup is lively and bright, with fragrant notes of Rooibos tea, and whole spices. Light roasts develop a foundation of unrefined sugary sweetness that only seems to gain momentum as the coffee cools. The coffee also yields some fruit flavors that hint at apricot and orange. It'd be a disservice if I failed to mention the creamy chocolate flavors that are developed at Full City, which helps tie together notes of dark grape, and mulling spice. Full City roasts make a wonderful Espresso, gushing with inky chocolate flavors, a hint of dark cherry, dried orange peel, and clove.