Cup Characteristics: A dark sugar and spice concoction is raised from the ground coffee. Versatile, light roasts bring out raw sugar, honey aroma and lemon oil, whereas darker roasts ties together chocolate bittersweets, graham cracker, and anise accent.
About the Bean:
Ngoroero is a coffee processing site in Ngororero town, with the District Ngororero- Rwanda. That's a lot of 'Ngororero'!
The wet mill are producing mostly fully washed, wet process coffee at this site, but also process a nominal amount of honey and natural process too. Hundreds of farmers in the region deliver their cherry to the site where floatation and hand sorting are first employed in order to begin the grading process. The whole cherry is then run through the de-pulping equipment, fermented in water-filled tanks overnight, then laid to dry on raised African coffee drying beds for upwards 2 weeks.
Bourbon is the dominant cultivar in this region and farmers delivering to Ngororero are scattered across an altitude range of 1600 to 2000 meters above sea level.