|Roaster Location:||Acton, Massachusetts|
|Coffee Origin:||Huye, South Province, Rwanda.|
|Review Date:||June 2009|
Blind Assessment: Ken (93) favored this coffee considerably more than did co-cupper Jim Reynolds (89) despite the fact that both described it in similar terms. Ken was taken by floral qualities in aroma and cup, an essential sweetness, and what he called a complimentary "cocoaish dry fruit," doubtless the same sensation as Jim describes positively as "pungent" and "spicy and nutty." Both agreed that the acidity was gentle, though Ken scored it higher and described it as "crisp and sweet." Both found the mouthfeel attractively smooth and the finish long and flavor-saturated.
Notes: A prize winner in the 2008 Rwanda Cup of Excellence competition, where as a green (unroasted) coffee it placed sixth out of hundreds of entries, attracting a score of 88.95 from an international jury. Rwanda's tremendous potential as fine coffee producer has only come to fruition over the past four to five years owing to generous support from international aid agencies, the specialty coffee community and the industry of its growers. Produced entirely from trees of the heirloom Bourbon variety by the Kabuye co-op. Terroir is a microroaster selling only elite single-origin coffees, no blends. It specializes in medium roast styles designed to foreground the character of the green coffee. Terroir is the creation of George Howell, one of the world's leading coffee visionaries. Visit www.terroircoffee.com or call 866-444-5282 for more information.
Who Should Drink It: A classic medium-roasted Rwanda with a soft, refined Bourbon character, balancing floral sweetness and crisp pungency.
This review originally appeared in the June, 2009 tasting report: Alternative Africas: Rwanda, Burundi, Tanzania