This morning I enjoyed the first of three coffees I received from Darlene Scherer at Supercrown Coffee in Brooklyn, New York. This one was the first Rwanda I have tried of the season, and it did not disappoint. I used a recipe I've been perfecting for the last few weeks ... 

Hario V60 pour over, 200 degrees F, 45 second bloom, 3:30 total brew time.
D'Origen Coffee, Brazil Fazenda Camocim (Semi-washed, 1500m Volcan)
Caramel, grapefruit. Smooth, delicate body. Bright, but not too bright. Lots of natural sweetness.