Description
A half pound each of:
Burundi Twaranyuzewe Station – Washed Bourbon
A awesome and super clean Burundi coffee. Fuller bodied, a bit of lemony floral acidity upfront, with a little soft fruit tone as the cup cools. A smooth and rich chocolaty cup profile to balance it out. Small hints of an herbal/tea like tone in the aftertaste letting you know its an African coffee but nothing like many Africans that are dominated by spice notes (think Kenya). A bit sizzling but holds lighter roasts very nicely. Smooth and a bit sweet at a medium roast, much heftier into the darker roast, turning it into a strong and fuller bodied cup. A great African cup and not too acidic, one almost everyone will like.
Congo Kivu Org. – Katana Station – Gr. 3 Natural
A lovely, crisp, and clean, not overly fruity natural processed. We thought it best right around the medium roast ballpark but will make fans lighter or darker depending on your personal taste preference. Lighter roasting is a bit higher acidity, lemony and floral with some grape skin like fruitiness coming through. A bit more herbal spice right at first crack, needs a longer setup time to shine but will provide delicate chocolaty notes with much wilder acidity and fruity tones. Medium roasts were tasty without the wait! Balanced, tasty, and clean after 24 hours. A pronounced chocolaty factor, medium bodied, hints of crisp acidity backed with a little soft fruit tone and spice. Wonderfully smooth and delicate for a Congo coffee. Dark roasts were tasty right off the bat as well, roasty and stronger but with a sweeter then average edge. The smokiness does compliment the strong chocolaty undertones.
Ethiopian Yirgacheffe Washed – Gedeb Worka – Daniel Mijane Gr. 1
This Ethiopian cup is a bit more delicate and complex than your average Ethiopian. Light & medium roasts are where this cup will shine.
Decent brightness, stronger lemony/floral tone, some soft fruit accents down the peach and grapefruit alley. Stellar aromatics, jasmine & lavender with a little spice note, I love grinding awesome Ethiopians. The lighter tones pull some balance with spice/tea chocolate undertones, traditional for a bean from the Yirgacheffe region.
Medium roasts really mellow out the acidity and reduce the fruit tone, create a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roast burn out all the fruity and acidic notes, gets a little smoky roasty with strong bakers chocolate, unique aromatics but much more plain tasting cup.
Kenya Premium Narok – Mara Estate – Batian Natural Processed
A very fun & tasty African natural. To see it shine, keep it in the light to medium roast range, although it’s a tasty cup from light to dark.
Light roasts themselves have a stronger lemony floral tone right upfront. For a Kenyan, would not be considered high acidity but will be clearly noticeable in the taste. Behind the brighter floral notes lies a nice semi-sweet stone-fruit tone, similar to cascara or to some, strawberry’ish. The fruit and floral will quickly fade into a more robust chocolate note with some traditional Kenya spice kicking in mostly in the aftertaste.
Medium roasts will mute the floral/fruity tones to just a hint over-top of the more robust chocolate & spice darker tones. Still exotic for a Kenya but promotes more traditional Kenyan like tones the darker you roast. Dark roasts themselves retain a much sweeter edge than the washed processed Kenyans and one can see just a touch of fruitiness as the cup cools.
Uganda Org. Mbale – Mountain Harvest – Washed Processed
Great from light to dark. Has some exotic notes at lighter roast points, a little floral acidity and a soft fruit tone. More traditional washed processed tastes from medium to dark, pops out more of a tea like spice note at darker roasts. A super clean coffee for Uganda bringing this cup closer to a nice Kenya or Rwanda coffee. Full bodied and lower acidity compared to many of its African cousins.
Zambia Ngoli Estate – Washed Processed AAA
Medium bodied with some gentle brightness behind it. Clean cup with a classic spicy herbal bakers chocolate undertone balanced with mild lemony floral acidity. Darker roasts mute up a bunch of the acidity and give a real big bodied, smoky, complex and very dark toned cup of coffee.
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