Burundi: Murago

Beans: Burundi
Roaster: Unir, Hisashi Yamamoto Coffee
Roasting degree: City
Area: Murago, ntara ya Ngozi, Burundi
Altitude: 1,700m
Varietal: Mibirizi, Jackson (Burbon)
Screen: 16up
Process method: Fully washed, 100% sun-dried

【Impression】
Medium, highly lemony and lime acidity in aroma with a touch of caramel sweetness and quantity,  smooth body, clear and transparent, light texture, high citric acidity combined with mellow sweetness, a tint bitterness lightly touched, thin flavor layer, light sweetness as short-lasting aftertaste.  Flavor of this coffee looses its harmony of unique flavor very quickly, so brew a cup by cup may allow you to enjoy a cup more. 

 This cup was offered as espresso at first: zesty, highly citric, concentrated lemon and lime juice, slightly detected caramel sweetness on the bottom mixed with tangy bitterness.  At cafe, the owner insisted this goes good with espresso which I disagree.  To enjoy full aspect/dimension of this coffee, hand brew is recommended by a small portion, such as espresso.  

【Note】
Coffee was brought to Burundi by Belgium in 1933.  Washed method was developed in Ngozi, located along Rwanda’s border in 1972.  Now days, Burundi has 145 washing stations: 133 are owned by the coffee boards and 12 private corporations.  Burundi has been learning from Rwandan successful examples in the world coffee markets and taking efforts in improving quality of their cultivation.

Burundi has many mountainous regions: the lowest elevation is 772m of Lake Tanganyika and the highest is 2760m.  Geographically, this country is blessed to grow coffee beans.  Burundi now produces fine quality coffee cultivated between 1250-2000m in elevation but has challenge in transportation to the nearest port located Dar es Salaam, Tanzania.