Randall Coffee Roasters
Ruanda Kamina

Roaster Location: Flag of Spain Madrid

4.50(1)

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Roast Level: Light Medium
Bean Source Country: Rwanda
Varietal: Red Bourbo
Process: Washed

Kamina, Nyamasheke
1800 MASL

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Traits: raspberry apricot jasmine

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Reviews(1)

4.50(1)

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

  • Avatar
    Theodore (Ted) Chan, Managing Editor

    1106 roasts rated, avg score of 4.28

    4.50 - Average

    4.00 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    Excellent Rwandan where the stone fruit is definitely prominent after the cooling off. Actually drinks a bit darker before it cools, then it's very much black tea and fruit. Ends up being very easy to drink and clean, and a very well-executed roast characteristic of high-quality Rwandan red bourbons.

    Cupping Method:At Randall Coffee in Mercado Vallehermoso in Madrid

    Traits: peach black tea apricot
    10 months ago · See more from Theodore (Ted)

More Details

Roast Level: Light Medium
A Light Medium Roast coffee, sometimes referred to as a "City Roast" or "American Roast," lies between a light and medium roast. This roast level strikes a balance by preserving the coffee bean's unique characteristics while allowing for a moderate development of body and flavor. The beans have a medium brown color, exhibiting a slight sheen of oils, providing a more balanced and nuanced flavor profile. A Light Medium Roast typically highlights the coffee's inherent fruity, floral, or citrus notes, while also providing some of the deeper, richer flavors associated with medium roasts.
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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