Rwanda Kageyo

Coffee overview Kageyo has superb sweetness, offering a jammy mouthfeel, along with a rounded presentation of acidity and finish. This is a thick coffee, listed notes present in a syrupy and jammy manner, even the black tea note is viscous. We still recommend ~30 days of rest for this one, though it might start opening sooner. A great sendoff for Rwanda season. Coffee flavor profile Peach syrup, raspberry jam, black tea Acidity: berry-like Sweetness: heavy, syrupy, jammy Balance: leans sweet Finish: viscous, lingering Brewing evaluation Rest: 30+ days recommended Filter eval day 1: Gabi Standard - A big and round expression here, notes are thick with high tactile feel throughout. Peach black tea syrup. Raspberry jam. Huge cup. TDS: 1.42 / EY: 23.60% We use 60 hardness, 20 buffer water heated to 198F in all of our recipes. Information Farm: Multiple smallholder farmers Producer: Kageyo Washing Station Region: Nyamasheke Country: Rwanda Variety: Red Bourbon Process: Washed Sourcing: Falcon