The Rwandan single-origin coffee has a deep body and zesty lime flavours. It’s a full coffee with a thick taste. Although this coffee is high in acidity, it’s sweet delicate flavour offers hints of fruity and floral notes too. It’s a bold and intense coffee that offers and almost tea like finish.
Because of the climate and altitude in Rwanda, the acidity (brightness) levels of the coffee are high and intense. What you experience is a mouthful of both sweet and savoury.
Roast level determines the taste. Light roasts retain more caffeine and original flavour characteristics. Medium roasts have a better-balanced flavour. Dark roasts often have a bitter, smoky flavour, heavy body, with less caffeine retention.
Acidity – often known as “brightness” describes the additional flavours of the coffee. Less bright coffees just taste like coffee. Coffees with high brightness have other flavours that ‘pop’. If you want exciting flavours – pick a coffee with high acidity.
Body is the texture of the coffee – how it feels when it reaches your mouth. Body is not something you taste but something you feel. A light body will feel like skimmed milk, a medium body like semi-skimmed and a full body like whole milk.