Rwanda: Miko

Lemon. Cherry. Vanilla.

The Miko coffee collection site in conjunction with the Gitega washing station is rather new to the coffee scene. They have only been processing coffee cherries since 2016. But this is already proving to be a standout production facility. The coffee is processed and dried on raised beds for 10-14 days. This lot is everything I love about Rwandan coffee. Bursting with fruit flavors and aromas of all kinds (lemon, grapefruit, cherry, strawberry, and more). It also has that sweet base that is the defining element of the Bourbon variety. This lot comes out very balanced with a good body and complex finish. 

Region: Nyamagabe, Rwanda
Variety: Red Bourbon
Elevation: 5900 ft
Process: Washed (wet process)
Cup Characteristics: Strawberry, grapefruit, cherry, sparkling lemon acidity, creamy body, vanilla sweetness
Roast: Medium

from 14.00
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