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Rwanda Rulindo
Roast Level 1 - Light

Multi-producer lot yields wildly complex cup

Don't sleep on this wildly complex bit ^

This lot is a regional collection of ripe Red Bourbon cherry from small-holder producers across the Rulindo District. It was centrally sorted and depulped, dry fermented for 16-18 hours, and then soaked for 18 hours before being dried on raised beds for 11-14 days. We brought it in for its intense sweetness, mirror-ball vibrancy, and it's supreme complexity.     

Paper filter pour-over methods help to get the brightest brews of this complete double-rainbow of a light roast. Dial-into dark lime, blackberry, and hibiscus by starting with a 1:16.7 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from rose and pink marshmallow at the lower end to dark honey and ginger cookies at higher yields. 

Green

Fresh, enzymatic green coffees lead with sweetly tart and herbaceous flavors similar to granny smith apples, key limes, and sage.

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