Description
This microlot of washed Bourbon comes from the Mahonda Washing Station, located in the commune of Buraza, Gitega province, in the heart of Burundi. It’s an origin that captivates with its clarity and juicy sweetness.
The Mahonda station is located at approximately 1,930 meters above sea level, within a high range that favors unusual density and aromatic complexity. The majority of the cherries come from small coffee growers, many with family plots of less than one hectare spread across approximately 13 surrounding hills. Historically, the area has been linked to the SOGESTAL Kirimiro system, recognized for prioritizing quality in processing and post-harvest handling. The volcanic soils, the temperate high-altitude climate, and the distinct seasons shape a profile that tends toward sweet citrus, light floral notes, and light caramel notes. It’s not uncommon to find Mahonda batches performing well in competitions and favorites lists among specialized roasters.
The process involves careful washing and a focus on cup cleanliness. The cherry is floated to separate densities, depulped, and undergoes controlled fermentation that typically lasts between 12 and 24 hours, depending on climate and volume. After rinsing, the parchment is dried on raised beds with frequent movement and protection during critical times, for 8 to 20 days until optimal humidity and water activity are reached. This batch is classified as EP (European Preparation), which implies 15+ mesh and a very low defect count; in practice, this translates into uniformity and an especially clear and sweet cup.
Tasting Notes: A good cup from light to dark. A more potent brew, sharing some roots with Kenya coffee. A bit stronger citric tone upfront at lighter roast points. Herbal, chocolate, spice to balance out the bright features. Medium body and creamier mouthfeel, medium acidity with rich chocolate, herbal and spice notes. Lighter roasting will have a noticeable crisp lemony floral edge, balanced with a nutty/herbal/cocoa dark tone. Holds up lighter but needs a longer setup and can risk a little vegetal edge, shows a little hint of caramel and is much sweeter than the fuller roasts. We found it best to push the roast into the medium category to build the richer dark tones, muting up some of the classic African brightness: comes off nice and chocolaty with some herbal/spice balance. Dark roasts are strong and semi-sweet with a full body, complimenting roasty and smoky tones. 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, even roasting with medium to low chaff. We would recommend taking it a bit past first crack at a minimum. Right at first crack will not show the best attributes. Can still be a little sharper edged 24 hours after roasting but by day 3 was very smooth and defined.
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