Blind Assessment

Richly fruit-forward, sweetly fermenty. Blackberry, mango, cocoa nib, orange zest and hibiscus in aroma and cup. Softly brisk acidity; plush, velvety mouthfeel. The finish is long and resonant, carrying dark fruit and cocoa notes.

Notes

Produced by smallholding farmers of Kumbya, entirely of the Red Bourbon variety of Arabica, and processed by the anaerobic natural method, in which the whole fruit is fermented in tanks with limited oxygen before drying, also in the whole fruit. Intuition Coffee is a specialty roaster and cafe based in Peoria, Illinois. Visit www.intuitioncoffee.com for more information.

Bottom Line

A polished Rwanda anaerobic that balances ripe fruit intensity with structure, offering a lush and satisfying cup.

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