Sunday afternoon, while the kids were playing in the yard, I ducked into the workshop and roasted several batches, including a Kenya, Rwanda, and a bit more Liberica. The Rwanda Gkongoro Nyarusiza was roasted up to a Full City, around 445F in a WBP1. I brewed up a 32 oz French Press with 44 grams of beans. The result? Incredible! Tom makes this note in the review:
The cup has sweet and sour Mandarin notes, fading into a good coffee-flavor bittersweetness. Coffee flavor? In coffee? Sometimes it is difficult to describe the pleasant bitterness of coffee in terms of other things (most often, bittersweet notes in chocolate). But sometimes the tangy bittersweets seem to refer to no other flavor but coffee itself.
That about sums it up: an incredible coffee flavored coffee. I enjoyed the cup so much that I don’t even recall the flavors. This bodes well for Tom – it’s got to be a repeat buy, before it runs out.
Solo Deo Gloria,