Beans: Butemba Washing Station (Sogestal Kirimiro)
Roaster: Home roasitng
Roasting Degree: City
Origin/Area: Kirimiro region, Buraza, Gitenga Province, Burundi
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,749m
Variety: Mainly Bourbon
Process: Washed(BUDECA; SIVCA), sundried
※Brundi 2015 COE Finalist
【Flavor scale】
Aroma: 5
Sweetness: 5
Acidity: 4
Bitterness: 5
Richness: 5
※Grade 1 to 5
【Impression】
Clear, high aroma, bold, mellow, dark chocolate, malty, sheer orange zest, hot caramel fudge, lightly brandy like, creamy buttery aroma on base note, full body, dimensional, unique, syrupy sweetness, flat bitterness, fruity crisp acidity, green apple, a touch of lime juice, syrupy, sweetness, fully matured orange, tangerine, dark maple syrup, a touch of black mint, complex, layers of sheer bitterness and acidity, bold sweetness, orange peel, hazelnuts cream, orange milky feeling as aftertaste.
【Note】
Burundi is located west of Tanzania, South of Rwanda. COE is has been held in Republic of Burundi since 2012 on basis of washing stations, not coffee farms/estates. Butemba Washing Station was selected three times as the finalist since, in 2012, 2013 and 2015, not only co-working with farmers but also supporting their way of living. The flavor of this cup is bold and creamy, reminds us of dark maple syrup. Together with chocolate and Japanese sweet may have the best marriage of flavor. As a note, ACE is not going to hold Cup of Excellence in Africa in 2016 at this moment.
Beans: YANDARO Washing Station
Roaster: Namamame Hompo
Roasting Degree: City
Origin/Area: Kabarole, ntara ya Kayanza, Burundi
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,800m
Variety: Burbon
Process: Fully Washed, Hand picked
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 4
※Grade 1 to 5
【Impression】
Medium high, aromaful, soothing dark chocolate aroma, apricots, apricot kernel, cardamon, green raisins, pears, clear, medium body but light flavor, clean, juicy, fruity, mellow, apple like high tone acidity as top note, lemonade, tropical fruits, mild sweetness, soft, linden honey, papaya, soft bitterness, clean bitterness and fruity acidity as a long lasting aftertaste.
【Note】
Burundi COE is the second COE program held in African continent, following Rwanda and Yandaro Washing Station was selected in 2012, the very first program. Please view ACE website for the detail of the station and COE if you are interested in Brundi and Rwanda COE. Although those regions often refer as "on the way", their cultivation somewhat amaze us with their high potential in terms of hidden and wild flavor. Since three new countries, China, Korea and Taiwan, start joining the specialty coffee market, potential buyers may be positive stimulation to COE and COE attendants. All we hope is everyone has the decency.
Beans: COE Gishambusha WS
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
【Impression】
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.
Name: Kagombe washing-station
Roaster: Home roast
Roasting degree: Full City
Area: Mwakiro, Muyinga Province, Burundi
Variety: Bourbon
Grade: FWA
Screen: 16up
Altitude: 1,650m
Defect: 0 - 6/300g
Processing Method: Fully washed, Sun dried
【Flavor scale】
Aroma: 3
Sweetness: 5
Acidity: 3
Bitterness: 3
Richness: 2
※Grade 1 to 5
【Impression】
Medium dark, fruity, green apple, Meyer lemon, well matured pears, mix of bartlett and Starkrimson, a touch of roasted almonds, juicy, soothing but tangy acidity, dark chocolate, 85% cocoa Green & Black's Chocolate, bitterness, cacao nib, mellow and creamy sweetness, toffee, rich, full range flavor without lemony acidity, mellow and deep chocolaty sweetness as a long lasting aftertaste.
【Note】
Found in 1999, Kagombe washing-station is located in the north-east Muyinga, not far from the Tanzanian border and managed by Sogestal Kirundo Muyinga. Burundi is often referred as "developing" or "new face" in the coffee society; however, there are several high quality coffee growers and Washing stations preparing for export. We cannot deny Tanzanian coffee influence over them, but Burundi coffee has very unique character on top of "earthiness" and full bodied characteristics of African beans. This rot may fit very well with deeper roasting for espresso. Caffe-Latte will be the choice to bring out clear but mellow flavor of this.
Name: Burundi Karusi
Roaster: Doi Coffee
Roasting degree: Full-City
Area: the Lake Kivu Region, Western Rwanda
Variety: Bourbon
Grade: AA
Screen: 17up
Altitude: 1,250～2,000m
Defect: N/A
Processing Method: Fully Washed, Sun dried
【Flavor scale】
Aroma: 4
Sweetness: 5
Acidity: 3
Bitterness: 2
Richness: 2
※Grade 1 to 5
【Impression】
Medium, cacao, clean aroma, passion fruits, lemon, lime, cinnamon, smooth texture, tangy, highly citric, fresh lemon juice, orange, honey like sweetness, linden honey, dark chocolate, thick mellow cocoa, rich, well bodied, velvet richness as a long lasting aftertaste.
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.
