Flavor Profile

Rwandan Lingonberry Bloom delivers a layered and aromatic cup built around berry-toned sweetness, gentle tea-like structure, and warm spice complexity. Notes of dried raspberry, blackberry tea, lingonberry, raw sugar, clove, cardamom, and dark toffee unfold gradually across the cup. The mouthfeel is smooth and refined rather than heavy, with a lingering finish that becomes deeper and more bittersweet as the coffee cools.

Why Choose This Coffee?

Some of our most appreciated micro-lot coffees over the past few years have shared the same qualities found in this release — vibrant fruit, refined sweetness, balanced structure, and remarkable drinkability. What separates this coffee from many natural-process offerings is its clarity. Rather than tasting aggressively fermented or overly fruit-driven, this lot remains clean, elegant, and balanced while still showcasing the layered berry and spice notes that make exceptional natural coffees memorable.

More Details

This coffee comes from the Tumba region of Rwanda’s Northern Province, an area known for producing remarkably refined coffees with vibrant acidity, sweetness, and structure. The lot is a natural-process Bourbon varietal, meaning the coffee cherry was dried with the fruit still surrounding the bean before milling — a method capable of producing intense fruit complexity when carefully managed.

What impressed us most about this coffee is its restraint and balance. Many natural coffees push heavily toward fermentation character or overpowering fruit notes. This lot instead preserves clarity and refinement while still offering the layered sweetness and aromatic complexity specialty coffee enthusiasts seek from high-quality naturals.

We will be roasting this coffee at a medium-dark City Plus level to preserve the berry-toned sweetness and tea-like aromatics while adding additional body and bittersweet depth. Similar roast profiles on previous micro-lot offerings have consistently become customer favorites.

Lot Details:

• Region: Tumba Town, Rulindo District, Rwanda
• Process: Dry Process (Natural)
• Drying: Raised Bed Sun-Dried
• Cultivar: Bourbon
• Grade: A1
• Specialty Cup Score: 90.5

Brewing Recommendations

Ideal for brew methods that highlight layered fruit, tea-like clarity, and aromatic sweetness.

• Drip Coffee: Produces a balanced cup with berry sweetness, spice, and excellent structure.
• Pour Over: Excellent for highlighting the coffee’s tea-like clarity and layered fruit complexity.
• French Press: Adds additional body while preserving the coffee’s warm spice and dark toffee finish.
• Cold Brew: Creates a smooth, fruit-forward cup with lingering sweetness and subtle spice.
• Espresso: Produces a syrupy shot with bittersweet berry notes and deep aromatic complexity.
• AeroPress: Highlights the coffee’s vibrant sweetness and concentrated fruit character.
• Single Cup Brewing: Works best with slightly lower brew temperatures to preserve sweetness and reduce bitterness.