a neutral sweetness is accented by complex baking spices, creamed honey, loose leaf black tea and bittering cocoa when roasted dark
This lot is from Commune Mutambu region, near the Monge Nature Reserve in Bujumbura. It’s comprised of coffee from two different wet mills, Migoti and Murambi, and between them serve the hilltop communities (“Collines”) of Murambi, Rugembe, Masenga and Migoti. The farms stretch up to more than 2000 meters above sea level, altitude that’s conducive to Bourbon, the dominant cultivar in Burundi.
The coffee is wet-processed using a 3-disc depulper, fermented with water ,and graded in long cement washing channels where the remaining coffee fruit (“mucilage”) is washed away and underripe coffee is removed. Before drying on long, raised drying beds, the wet parchment drip-dries on small screens where any physical defects that can be identified by sight are removed by hand.
This lot of Mutambu is a Burundi that excels at a variety of roast levels and brew methods. Bittering chocolate and weighty body found equal footing when roasted to darker levels (FC to FC+ range), a winning combination for a crowd-pleasing batch brew and full immersion, like French Press. Light, City roasts show quite a bit more dimension in the cup, a softer sweetness is accented by complex baking spices.
- Origin: Burundi
- Region: Commune Mutambu, Bujumbura
- Co-op: Migoti and Murambi community
- Altitude: 2000m
- Cultivar: Bourbon
- Processing: Washed
- Drying: Raised Bed Sun-dried
- Sourcing: Sweet Maria’s