Citrusy and cocoa-toned. Lemon verbena, baking chocolate, black raspberry, hazelnut, fresh-cut oak in aroma and cup. Sweetly tart structure with crisp, vibrant acidity; smooth, syrupy mouthfeel. Lemon and raspberry notes carry the finish, supported by deep hazelnut tones.
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We found 58 reviews that match your search for rwanda. Coffees are listed in reverse chronological order by review date. Only reviews published in the past five years are displayed. Click here to view older reviews that match your search criteria. Older reviews may no longer accurately reflect current versions of the same coffee.
Crisply sweet, cocoa-toned. Baking chocolate, hazelnut, magnolia, pear, fresh-cut fir in aroma and cup. Sweet structure with brisk acidity; satiny-smooth mouthfeel. The finish consolidates to hazelnut and cocoa nib with fir undertones.
Price: $21.00/12 ounces
Very sweet, high-toned, with savory underpinnings. Tangerine zest, cocoa nib, Bing cherry, amber, almond butter in aroma and cup. Tart-leaning but integrated structure with vibrant, juicy acidity; full, viscous mouthfeel. The finish is animated by notes of Bing cherry and amber.
Delicate, sweetly fruit-toned. Wild strawberry, dark chocolate, hazelnut butter, cedar, agave syrup in aroma and cup. Sweet-tart structure with juicy acidity; plush, syrupy mouthfeel. The quiet finish centers around notes of wild strawberry, dark chocolate and cedar.
Richly sweet, caramel-toned. Dark caramel, lemon zest, cedar, hazelnut, lily in aroma and cup. Sweet-toned structure with savory underpinnings; full velvety mouthfeel. Crisp, bittersweet finish with caramel notes throughout, hazelnut in the short, cedar in the long.
Crisply sweet-tart, floral. Dried apricot, freesia-like flowers, blood orange zest, cocoa nib, brown sugar in aroma and cup. Richly bittersweet structure with gentle, round acidity; full, creamy mouthfeel. The sweet-toned finish leads with dried apricot and cocoa nib in the short , brown sugar in the long.
Crisply sweet, subtly fruit-toned. Cocoa nib, raspberry, cashew, freesia, cedar in aroma and cup. Sweet-tart structure with brisk acidity; velvety mouthfeel. The cocoa-toned finish is supported by notes of cashew and freesia.
Richly cocoa- and spice-toned, deeply sweet. Cocoa nib, mandarin, nougat, freesia-like flowers, clove in aroma and cup. Sweet structure with crisp, lively acidity; syrupy-smooth mouthfeel. The cocoa-laden finish leads with mandarin and nougat notes in the short, clove in the long.
Crisply sweet, multi-layered, balanced. Brown sugar, orange zest, magnolia, cedar, almond butter in aroma and cup. Sweet-toned structure with brisk acidity; full, syrupy mouthfeel. Finish leads with notes of brown sugar and magnolia in the short, with orange zest and cedar returning in the long.
Crisply sweet, deep-toned. Cocoa nib, tangerine zest, magnolia, date, maple syrup in aroma and cup. Sweet structure with gentle, round acidity; full, syrupy mouthfeel. The finish consolidates to date and cocoa nib with a hint of tangerine zest.
Delicate, richly sweet. Green grape, almond, black tea, oak, freesia-like flowers in aroma and cup. Sweet-toned structure with gentle, round acidity; plush, syrupy mouthfeel. A quiet, satisfying finish sustains all of the aroma and flavor notes of the cup.
Richly sweet, balanced. Orange zest, baking chocolate, black tea, pear, oak in aroma and cup. Sweet-tart in structure with brisk acidity; satiny-smooth mouthfeel. The resonant though tannic finish is carried by notes of baking chocolate and fresh-cut cedar.
Crisply sweet, floral-toned. Orange blossom, blackberry, cooked taro root, cacao nib, cedar in aroma and cup. Sweetly savory structure with gentle, rounded acidity; full, creamy mouthfeel. A pleasing sweet starchiness akin to taro root surfaces in the finish, integrated with rich floral and fruit tones.
Evaluated as espresso produced as a ristretto 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Distinctly chocolaty, gently and sweetly bright. Baker’s chocolate, sweet lemon zest, almond, rhododendron-like flowers, maple wood in aroma and small cup. Feathery, lightly buoyant mouthfeel; flavor consolidates but rings on in a balanced finish. Crisply sweet in three parts milk: sweet lemon and chocolate, floral hints.
High-toned, fruity, deeply savory. Cocoa nib, plum sauce, brown sugar, sumac, freesia in aroma and cup. Round and deep, richly sweet-savory structure; full, chewy mouthfeel. The finish resolves with a simple yet compelling sweet and tart resonance.
Round, layered, sweet-savory, understated but original. Walnut, cocoa powder, maple syrup, hints of pear and rum in aroma and cup. Softly brisk in structure; syrupy and full in mouthfeel. Flavor consolidates around walnut and maple syrup in a gently drying finish.
Crisp, chocolaty, roast-framed. Baker’s chocolate, scorched oak, gardenia, hazelnut in aroma and cup. Sweet-savory structure with a touch of acidity; crisp, velvety mouthfeel. Smoky-sweet finish with chocolate notes throughout and a rich floral suggestion.
Richly sweet-savory, spice-toned. Baker’s chocolate, spice box, narcissus-like flowers, almond, peach in aroma and cup. Savory-sweet structure with gentle, round acidity; full, syrupy mouthfeel. The crisp finish centers on notes of baker’s chocolate and almond with a hint of sweet flowers.