Description
Muyinga province is lesser known for coffee than Kayanza or Ngozi provinces to the west but is a gifted territory for coffee: elevations are consistently high, soils are generously fertile, and its arabica cultivars are unique to the rest of the coffee-producing world. Muyinga province is no exception, but has not seen the same level of investment as the more developed producing regions closer to Bujumbura.
While this lot is uniquely coffee harvested by Gashoho farmers, the total number of farmers contributing to the project is now over 2,000. Drying naturals in the high and cool Ngozi climate is a painstakingly slow process, often taking 20-30 days to complete, during which the coffee is continuously circulated for even air exposure. Despite having one of the longest drying periods in the world, the cup profile is noticeably balanced and crisp.
Tasting Notes: A fantastic natural! Lighter roasts are where this cup will shine. Hints of winy and lemony acidity comingle with juicy red fruit tones, balanced with a clear and defined chocolaty factor. Almost no African herbal spice in the cup but you may find hints in the aftertaste depending on roast level. Medium roasts get much more chocolaty and smooth, retains the red fruit tone nicely, a very easy to drink cup. Darker roasts pick up some stronger roasty tones, compliments the more chocolaty aspects of the cup, especially as it cools, the fruitiness will jump right out even at darker roast points.
Roasting Notes: Even roasting for a fruity natural but does have some decent chaff on the beans. A slight reduction in batch size will help keep it an easy to roast coffee. An amazingly clean cup at every roast point but to see it shine, keep it lighter.
Jeston Hopper (verified owner) –
Awesome coffee! I’m an Ethiopian natural fan. and all African coffee’s in general. I had a Burundi washed a few years back from burmans, and it was awesome reminded me of golden raisins with the nice African spice, and chocolate. When I saw this natural pop up, I had to give it a go. Definitely follow the roast recommendations of a light roast to a light medium. It’s got a wonderful peach aroma after a few days of rest. The dry aroma is awesome sweet fruity reminds me of cinnamon, peaches, kind of like a peach crumb pie. The flavor is awesome no matter how you brew the only brew method I didn’t use yet is espresso but the red fruit tones really come out I prefer a city plus roast it was to die for juicy sweet, like biting into a ripe peach, along with some really jazzy, sweet, lemon, and blueberry notes with a wonderful chocolate finish. If you’re a fan of Ethiopian naturals, this one will blow you away too, don’t sleep on it. I got myself quite a few pounds to last but as I see it slow stock we’re getting there. I hope Burmans can get their hands on this particular farms product in the future thank you Burman coffee traders for having exceptional coffee and Service you definitely offer high-quality.