region: Lake Kivu, Rwanda
producer: smallholder farmers
association: Kopakaki Dutegure
elevation: 1700 meters above sea level
process: fully washed, raised bed dried
The aroma of the Rwanda Misozi-Kopakaki is sweet and fragrant. Scents of apple and tangerine are the most prominent, with florals, Darjeeling tea leaves, and clove mingled in.
The flavor is much more fruit-forward than its aroma suggested it would be, but it does follow the nose. It’s a medium-bodied coffee with a soft, silky mouhfeel. A melange of Bosc pear, Fuji apple, and a tangy tangerine acidity envelop the tongue. Again, just like its aroma, there is a black tea dryness playing through the finish with herbaceous rhubarb and clove mingled in.
*content courtesy of Christopher Bean Coffee
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UNLESS OTHERWISE NOTED, ALL PRODUCTS REVIEWED ARE UNSOLICITED SUBMISSIONS FROM THE PRODUCT MANUFACTURER.
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.