TASTING NOTES

HONEY, VANILLA, RED APPLE

ROASTING

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.

LIGHT

Each year, this coffee from Burundi’s Buhorwa washing station improves. This year, it features sweet notes of honey and vanilla with bright hints of apple. By quickly bringing the bean up to a high temperature when roasting, we are able to accentuate this coffee’s natural sweetness.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

KENYAZA

Kenyaza is known for growing coffee, tea and bananas, but near the Buhorwa washing station, coffee is the cream of the crop. A cupping at the washing station will draw families from all around who want to showcase the area’s many fine coffees.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

BUHORWA WASHING STATION

Located in remote Northern Burundi, Burundi Buhorwa represents the hard work of several small-time farmers. The farmers in this region share a common washing station, after which the coffee is named.

PROCESSING

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)

Burundi Buhorwa 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

VARIETAL

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

Along with Typica, Bourbon is considered the first coffee varietal.