Silver Monkey is all about washed Red Bourbon from Nyamalinda, Rwanda. At 3/5, the roast level is around medium. On the label, the flavor profile is described as follows: ”Intense, deep and complex, with currants and plum notes, this coffee will carry you right to the heart of the Rwanda rainforest, the home of the Silver Monkey.” They also say this:
- Fruitiness: 3/5
- Body: 4/5
I just loved the aroma of the ground beans: milk chocolate and dark (red?) berries. I felt that this coffee would work perfectly in the moka pot, so that’s the gadget I decided to use.
In my opinion, the flavor profile was not super multifaceted, but it was definitely complex enough to keep me interested. The two aspects that I had detected earlier in the aroma were apparent in the flavor as well:
- the natural sweetness of milk chocolate (in the midrange)
- the softly acidic berry-like notes (in the upper register, but also kind of dark at the same time)
The mouthfeel was kind of ”medium”: not exaclty juicy, but not too creamy, either. Very pleasant.