Simbi Honey - Ruanda Espresso

Unser Simbi Kaffee stammt aus der Huye Region in Ruanda, Afrika. Auf 1.850 m üNN wachsen die roten Bourbon-Sträucher. Dieses Lot ist honey aufbereitet – die Bohnen trocknen mit dem klebrigen Fruchtfleisch an der Schale. In der Tasse schmeckt der Espresso süß und rund nach Medjool-Dattel, Cola und Limette.

The Simbi Honey from 19grams originates from the Huye region of Rwanda. This lot features the Bourbon varietal, a plant historically significant for its balanced cup profile and widespread cultivation across East Africa. By utilizing the honey process, producers leave a portion of the coffee cherry’s mucilage on the bean during drying, which often results in a distinct sweetness and a more syrupy body compared to fully washed counterparts.

In the cup, this espresso presents a complex interplay of flavors, characterized by notes of Medjool date, cola, and lime. While individual experiences vary, those looking to better identify these specific nuances may find the flavor wheel a helpful tool for mapping these sensory descriptors. As a honey-processed Rwandan coffee, this selection highlights the meticulous post-harvest techniques employed in the Huye region to emphasize both the inherent characteristics of the Bourbon plant and the unique influence of the drying method.