Roaster: Nama-mame Hompo
Roasting Degree: City
Origin/Area: Gashoho, Muyinga, Burundi
Grade: N/A COE lot
Screen: N/A
Defect: N/A
Altitude: over 1,620m
Variety: Burbon
Process: Free Wahsed
Crop: 2013
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 3
※Grade 1 to 5
Medium dark, green, fresh aroma, Tahitian vanilla on bottom note, dried fig, fresh peach, raw cocoa, juicy texture, clear, fresh, well balanced bitterness and sweetness, fresh fruits like sweetness, crisp apple, blood orange, buttery Bartlett pear, Forelle pear, Comice pear, a touch of maple sugar on the bottom, mellow, soothing acidity of lime, honey like mat sweetness as a long lasting after taste.
【Note】
Gishambusha WS wons 12th place in 2013 Burundi COE. Burundi holds Cup of Excellence since 2012, and this lot comes from the competition held for the second time. Unlike other COE, entries are made by washing stations in Burundi, not by estates. Built in 1992, Gishambusha WS has been working closely ehough with coffee farmers to produce high quality coffee, specialty coffee since. It is said that over fifty percent of Burundi’s Population is involved in coffee production and this WS, Burundi government own, motivates the farmers to receive "premiums" by growing high quality coffee.
