A matrix of honey and caramel sweetness, along with top notes of aromatic Earl Grey, apple butter, clove spice and structuring acidic impression like iced black tea.
Mushonyi coffee processing station is in Rwanda’s Rutsiro district in the Western Province. It’s origins go back to being owned by the army, and then purchased by a group who manage other washing stations in the greater Western Province region. The site is located at 1825 meters above sea level, and Mushonyi processes coffees collected at several auxiliary sites in the highlands where they buy cherry from farms all the way up to 2000 meters or so.
There are 160 drying beds at the site, and while they are focused on wet process coffees, they are also producing some naturals too. This lot is highly recommended to those who appreciate the baking spice/tea-like qualities that often show in Rwanda coffees when roasted light. But Mushonyi presents very well when roasted dark too, offering focused flavors of chocolate bittersweets and less of the tea-like vibrance sensed at Medium dark level.
The wet aroma is marked by baked fruit and dark sugar smells, something like baked apple pie fills the senses. Mix of clean raw sugar sweetness, complex spice notes, and tea-like acidity. The flavor matrix touches on aspects of black tea like aromatic Earl Grey, dried apple, and a spiced clove note.
- Origin: Rwanda
- Region: Rutsiro District, Western Province
- Mill: Mushonyi Coffee Washing Station
- Altitude: 1825m
- Cultivars: Bourbon
- Processing: Wet Process (Washed)
- Drying: Raised Bed Sun-Dried
- Sourcing: Sweet Maria’s