Today’s delicious coffee comes from Rwanda by way of San Antonio’s own Merit Roasting.
Some background on the region: Abakundakawa is a 1,700 member cooperative that mills coffee at the Rushashi washing station in Rwanada. The average altitude there is 1,600 to 1,800 meters for coffee production.
This coffee is definitely tart, with the red currant flavor shining through. Being a Monday morning, I made the mistake of starting to drink this coffee immediately after brewing it. Instead, I should have waited a few minutes. The coffee’s flavor profile really shines through if you just leave it alone in the mug - if you can.
I brought this bag to work, but I may have to go buy another for myself at home.
Brew method: Chemex Ratio: 16:1