Tasting Notes: Oolong tea + Guava + Cinnamon
Rwanda’s Nyamasheke district is gifted in terroir—the cool, humid climates of both Lake Kivu & the Nyungwe Forest National Park ensure groundwater remains abundant throughout the uniquely-hilly region. Kivu itself is part of the East African Rift whose constant drift creates volcanic seepage from the lake’s bottom & enriches the surrounding soils. Coffees from this region are often jammier & heavier than in the rest of the country. Coffee from Cyiya’s farmers in particular are honey-sweet and tend to be delicately floral, with lychee, citrus, & sweet tobacco flavors.
We are excited to roast one of the best coffees from the boutique Kivubelt group in western Rwanda. High-altitude African coffees that are sourced from a specific terroir, & then light-roasted, may share similar sensory profiles with oolong tea, resulting in a delicate, floral & slightly astringent coffee.
ROASTMASTER NOTES:
I light-roasted this coffee to amplify the fresh, floral & creamy-sweet tropical fruit notes while preserving the spicy & pleasantly-dry, lingering finish. The complexities of this unique coffee are best realized when brewed with your favorite manual brew method—enjoy!
-Desmond Mulvey, Roastmaster
CALIBER COFFEE IS PROUDLY MADE IN REGINA, SASKATCHEWAN, CANADA
