Rwanda

Rwanda

The commercialization of coffee, always produced on smallholder farms, came about gradually in Rwanda. Independence in 1962 brought improvement to coffee infrastructure as the government established more modern and centralizing processing. Still, despite much of the coffee being Bourbon, there was no focus on quality until recent decades. Rwanda’s ideal growing conditions are no longer wasted on poor processing and Rwandan specialty coffees consistently rank among the finest in the world.
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  1. Light caramel, wafer, red berries. Sweet, lingering finish.
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  2. Red apple, custard, wine. Bright and rounded.
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  3. Chocolate, red grape, black tea, brown sugar
    • 10
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  4. Wild honey, lemon, pink grapefruit, chocolate
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  5. Lemonade, vanilla, sweet caramel, malt loaf
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  6. Lemon curd. mango, blueberry
    • 22
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  7. Green apple, honey, lemon & lime
    • 9
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  8. Cola, guava, prune. Fruity and full with a medium-light funk.
    • 11
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