||RWANDA|| Kean Coffee - Rwanda Karaba

Coffee: KEAN COFFEE - RWANDA KARABA
Price: $0.85/oz
Year: 2007 (July)
Location/Blend: Gikongoro Region, Southern Rwanda
Roast: medium-full
Flavors to look for: cherry, sweet pecans, caramel, dark chocolate
What Kean says: "These rediscovered classy Rwandas are the rage with coffee insiders." Read about it on their website

TASTING NOTES
FRENCH PRESS	ESPRESSO
Fragrance: Sweet, fresh, bitter out of the grinder	Crema: Pale brown crema, very bitter
Aroma: Blueberries and freshly wet woodchips come to mind	Aroma: Deep, toasted tobacco
Body: Phenomenal body. You feel a coat of coffee blanket your tongue with each sip	Body: Deep body, syrupy texture in the cup
Acidity: An understated acidity becomes more evident as the cup cools	Milk: Handles milk in a macciato, some of the more delicate flavors are lost in a capp
Finish: One of the better finishers I have had in a long time. The finish is quite different from the initial flavor, which adds to the complexity of this coffee.
Profile & Flavors: Very earthy and unique. The most obvious descriptions would include: wet, earthy, spicy, berries. But it is indeed a complex cup with difficult flavors to pinpoint. The earthy flavor is the most predominant, and gives a solid foundation to every sip. Nice fleeting notes of vanilla, berries, and spices play with your tongue. The finish is actually quite sharp and acidic, leaving you wanting that dry earthy taste from the beginning of the next sip.	Profile & Flavors: This Rwanda pulls quite nicely as an espresso. Very syrupy and bitter with the first sip. Can be finicky to pull, and does best at a relatively lower temperature. I enjoyed it best as a macciato with nutmeg on top. Still, it holds its own as a straight shot, with bittersweet chocolate and spice flavors predominating.
Score: 93	Score: 86
Buy Again? Most definitely. An extremely unique origin, and Kean does well with it. One of the most complex cups of coffee I have had in a long time.