This Rwandan gem is honey processed, which means the coffee fruit isn't fully stripped of the bean before it's dried.  Instead, there's some "coffee fruit stuff" left on while it's dried (that "coffee fruit stuff" is really called mucilage - a rather unattractive word to use when I'm trying to sell you something).

The honey process can elevate both body and sweetness while still maintaining some acidity.  In this case, we're treated to a coffee that tastes like honeydew, cantaloupe and hibiscus.  This one has a silky smooth body and dangerously crushable, so be careful!

Continent: Africa
Country: Rwanda
Region: Northern Province, Gakenke District
Varietal: Bourbon
Process: Honey
Altitude: 2000-2300 Meters
Certification: Direct Trade
Cupping Notes: Melon, Hibiscus, Silky