CARAMEL, CITRUS, GRAPE
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
This is a stunning example of a Burundian coffee with base notes of sweet grain and layers of fruit and floral aromatics. It is a delicate coffee that will require care when roasting to not upset the balance of flavors it has to offer.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Various small farmers
The Kayanza region in Burundi is one of the country’s most prolific coffee- producing areas, and there are a number of washing stations located throughout the territory. Most of these stations serve small-scale coffee farmers that work the land nearby. This particular lot comes from the Mibirizi Coffee Washing Station, which processes coffee from about 2,750 farmers. The washing station was founded in 2014, and it has revolutionized the lives of the farmers it serves. Most of these growers manage less than half a hectare of land, so combining their harvests at a washing station is the only way to create a commercially viable lot.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.