If you home roast, you owe yourself a taste of this coffee, maybe with a nice baked fruit pie.

Tom rates it at 90; and I think that's actually on the low side, to me it tastes like an auction winner, two to four points higher.

His description is accurate, although I also got some Bourbon smoke and almond. But the big news for me is combination of sweetness, cleanness and complexity. A DP Ethiopian can be complex and sweet, but usually not clean, a Kenya can be complex and clean, but usually not that sweet, and a Panama etc etc. This layering of florals, sweet citrus, syrupy brown sugars, nuts and slightly smoky tannins is outstanding.

A leisurely City+ roast works nicely. It's probably sweet enough for espresso, but this sort of wine-like complexity usually doesn't make it into a shot. Like most East African coffees, this one gets darker after the first crack than other origins, so don't panic when you see Full City roast colors as the first crack ends.

This coffee is at least an equal to the superb Rwandas from about 3 to 4 years ago. It takes a string of good years for a newer region like Rwanda to fetch the prices and scores one sees from Kenyas, Yrgacheffes, Panamas, and Huilas. So you can get this one at under $6 per pound, which is a steal.

I picked up a past crop of this coffee two years ago from Tom, it was the first green coffee that I fell in love with, and the only one that I've ordered a 20 # sack of.

My sister-in-law, who's famous for adding coffee to her cup of sugar, remarked that she didn't have to add as much sugar to her cup with this, and she was hooked.

For those who buy roasted, Metropolis's Rwanda offering, the Nyamwenda, from Lake Kivu, has a very similar cup profile, with just a hint less astringency and a touch of lavender instead (although this may be more competent roasting).

OK you had me at Gkongoro.

Just ordered 20 pounds. Now I have to think of a clever name and label design!

Should be fun (and yummy).

Cheers!

Lisa