Calendar Coffee
Gitesi Rwanda

Roaster Location: Flag of Ireland Galway

4.00(1)

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Roast Level: Light
Bean Source Country: Rwanda
Varietal: Bourbon
Process: Washed

1800 MASL

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Traits: gingerbread lemon

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Reviews(1)

4.00(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Calendar Coffee.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1351 roasts rated, avg score of 4.29

    4.00 - Average

    4.50 - Aroma

    4.00 - Value

    4.00 - Finish

    4.00 - Flavor

    4.50 - Acidity

    4.00 - Balance

    This was a very unique coffee I probably found more interesting than that I loved it. Super aromatic pre-grind with sweetness. I got a little bit of celery/tomato up front, then purple grape, pineapple, green apple with a lemony finish. Some spice in the mid-palate, like a nutmeg. A lot of fresh acidity. For me, it just didn't quite all come together for me - it's a style I like and many notes I normally like, but I didn't quite think things balanced out. A bit hard to fully explain but I got something similar over 2 cuppings with a Chemex and a v60.

    Cupping Method:2x with Chemex and a v60. Part of Leaderboard Coffee game, Season 10, Coffee #10.

    Traits: pineapple
    1 year ago ยท See more from Theo

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Rwanda
Rwandan coffee is known for its bright, fruity, and tea-like characteristics, attributable to its high elevations, fertile volcanic soil, and temperate climate. The Bourbon variety, commonly grown in Rwanda, lends itself to a delicate and nuanced flavor profile, often exhibiting notes of red fruit, citrus, and floral undertones. As the country has invested in improving coffee production and processing techniques, Rwandan coffee has emerged as a top contender in the specialty coffee market, earning recognition for its vibrant and complex flavors.
Rwandan coffee is renowned for its unique and vibrant flavor profile. It is characterized by a bright acidity and complex fruit tones, often featuring notes of berry, citrus, and sometimes hints of chocolate. Grown in the rich volcanic soil found throughout the hilly regions of the country, such as along the shores of Lake Kivu, Rwandan coffee benefits from an ideal combination of high altitude, regular rainfall, and ample sunshine. This environment facilitates the cultivation of predominantly Bourbon varieties of Arabica beans, typically handpicked with great care by small-scale farmers. The meticulous processing methods, including washing and sun-drying, contribute to the coffee's clean taste and high quality, making Rwandan coffee increasingly highly prized internationally.

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