I like the tin - very retro (and also very useful), and I love the story about the coffee co-operative in Rwanda which has brought together women from the Tutsi and Hutu tribes. I was also pleased that the coffee is a medium (3) roast, which would allow some local character to be perceived in the cup. However, as with a number of other lighter roast coffees, the delicate nature of the coffee makes it more difficult to brew properly. My experience is that with the darker roasts the brewing is not that important, as the coffee will taste pretty much the same no matter what you do - it will taste of the dark roast rather than the individual character of the bean. I am going to need to play around with this to find the right amount of coffee and the right temperature water, and the right amount of time to leave it to brew. This is my first attempt, and it has come across as fairly sludgy, and a little too sharp, and a little too bitter. It reminds me of my attempts to make Ethiopian coffee. I think the trick is to use less coffee, use a lower temperature, and leave it to brew a bit longer than average.
Score: 6/10
