Kilimbi Hyro Honey Espresso
RASPBERRY / MANGO / BLACK TEA
Sweetness ●●●●○ Acidity ●●○○○ Body ●●●●○
You'll find this medium to full bodied espresso to have raspberry acidity and a black tea finish.
This coffee is the result of an experimental processing technique we applied in Rwanda for the first time in 2017. The goal was to combine the sweet, fruit forward flavour from a natural processed coffee and fuse that with a clean, crisp acidity that's generally derived from a washed coffee.