I roasted a new coffee for the siphon coffee this morning. It's a 100% Bourbon from Rwanda. I haven't had Rwandan coffee before, but this is very good. It has some Kenyan elements coupled with African spice notes, somewhere between a good Sidamo and a Ugandan coffee.
At a City roast, this particular coffee has some really nice light sweet citrus flavors, and some lingering --- {side note, the cappuccino I'm having right now is fan-fucking-tastic}-- clove and sweet spice notes.
Testing new coffees is great.
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