Background: Most of us are familiar with its recent history of brutality rather than its coffee. However, since the 1990s genocide, coffee has played a vital role in the rebounding of this war-torn economy. Starbucks in particular has given Rwanda a boost in just the past few years with its construction of the Rwanda Farmer Support Center and its addition of a strictly Rwandan coffee to its seasonal single-origin brown bag line. Rwanda is one of the western most countries in East Africa and thus its flavor profile is slightly different than that of famed origins like Kenya and Ethiopia. Rwandan coffees tend to be richer in texture but more subdued in intensity. Starbucks' Rwanda coffee is a single-origin blend as there are as yet no popular marketed names for specific growing regions in Rwanda's infant coffee economy. The beans, however, are grown specifically within 1,600 and 2,000 meters above sea level and are processed using the washed method. Over the years, coffee enthusiasts should expect greater and greater coffees from Rwanda.
Tasting: Aroma***; subtle hints of brown sugar and dull spice. Acidity***; some mild biting on the lower tip of the tongue and lower far back of the tongue. Body***; smooth but present body lingering temporarily on the back of the tongue. Flavor***; clear sense of sweet orange with small hints of rich light berries.
Most people are not used to African Coffees. I would recommend Starbucks' Rwanda to someone who is unfamiliar yet interested. It has the classic elements of African coffees but is less intense and more conducive to the casual palate.
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I didn't like this coffee. I love African coffees, and like dark roast, but this one had a very bitter after taste that reminded me of Yuban.
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