CARAMEL, RIPE FRUIT, LEMON-LIME
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Our fruity profile, which is a lighter roast, brings out the ripe fruit, lemon-lime and sweet caramel notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Kayanza is known for growing coffee, tea and bananas, but coffee is the cream of the crop. Since Burundi finished privatizing the coffee industry in 2012, coffee growing has taken off in Kayanza and throughout the country.
The farm & mill where the coffee cherry is grown & processed.
KARINZI WASHING STATION COOPERATIVE
The Karinzi Washing Station Cooperative is a sizeable co-op of 1,500 coffee farmers. Almost all of these farmers have small, family farms. Most farmers cultivate between 50 and 250 coffee trees. Coming together in a co-op helps these small farmers get their crops to market.
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.
BOURBON, JACKSON AND MIBIRIZI
There are three coffee varietals that make up this lot:
- Bourbon, which is one of the two oldest coffee varietals
- Jackson, or Jackson Bourbon, which is derived from Bourbon and named for the
- Mibirizi, which is also derived from Bourbon, was first found in Rwanda and Burundi