Rwandan coffee often displays a rich, cramy body, with almost a buttery overtone. The flavor is complex and bright with citrusy and floral notes.
Swiss Water Process Decaf
Growing Altitude: 1900-2200 meters above sea level
Arabia Varietal: 100% Red Bourbon
Harvest Period: February - July
Milling Process: Washed
Aroma: Sweet
Body: Juicy
Acidity: Bright
Flavor: Black Cherry, chocolate cookie, tropical, sweet
Aroma: the overall smell of the coffee.
Body: The consistency or "mouthfeel". Best compared to milk.
Light = skim milk
Medium = 2% milk
Medium-heavy = whole milk
and Heavy = cream.
Acidity: The "tart-pop" flavor experience. Not to be confused with acid. It can range from simple and balanced to complex and bright.
Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.
Roast Level:
Medium roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.
Full City or medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans. This roast has a heavy body in comparison with the medium roasts.