Description
This fully washed lot is from smallholder producers on Shikankoni Hill in Kayanza. These farmers work with Cafex, a project launched by a Belgian-Burundian couple that wanted to combine the coffee production of their ancestral lands with sustainable development and a desire to improve the lives of the local population.
This lot is milled and exported by Ikawa Nziza which began in 2013 as a partnership between the owners of Cafex mill and Schluter (now Covoya Europe), specifically aimed at building and promoting the specialty coffee production in Burundi. Ikawa Nziza’s mill is the first purpose-built specialty drymill in Burundi, situated at altitude and designed to cater for high-quality microlot coffees.
Tasting Notes: A lovely coffee! Clean, rich and sweet. A stand up lot from light to dark roasts. Lighter roasting will have a noticeable crisp lemony floral edge to it balanced with a nutty/herbal/chocolate tone. Dark roasts are strong and semi-sweet with a full body, complimenting roasty and smoky tones. Anywhere in the middle adds some cool & exotic soft fruit tones with hints of a nutty caramel sweetness. We couldn’t find a roast we didn’t like with these beans, if you roast lighter, just make sure you do not mind a little stronger citric component.
Roasting Notes: An easy coffee to roast, beautiful processing with medium to low chaff. We would recommend taking it a bit past first crack at a minimum. Right at first crack is a bit sharper limiting its audience, it will not take too much further development to flip them into wonderful caramel/chocolate tastes instead. Can still be a little sharper edged 24 hours after roasting but by day 3 was very smooth and defined.
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