Raisin, Spice, Sugar
This coffee is from a private washing station located in the Mutambu area of Bujumbura Province. The station is a collection site for more than 3,000 farmers in the hillsides, small-holder farms, many are much less than 1 hectare (2.5 acres) of cultivated land adjacent to their homes. The coffee cherry is hand-picked, then delivered to the station where it is fully washed, fermented, and then dried on raised beds. Hand sorting is a major factor of quality control, starting with the freshly picked cherry, and ending at the dry mill. Growing altitudes range from about 4,600 to 6,200 feet (1,400 to 1,900 meters) at the highest peaks. Like most of the region, Bourbon is the dominant varietal grown.
This Burundi has an invigorating smell of red raisin and spice, like raisin muffin, and with a sweet vanilla sugar scent underneath. The dry fragrance is powerful, spiced and sweet, light fruit and floral notes coming into view. The wetted crust shows a striking resemblance to creme brûlée crust, a sort of burned sugar and cream smell with vanilla notes building in the steam. The cup flavor at City roast sees a tart lemon note hanging overhead, not puckering, but brisk and resonant. A grounding sweetness of cane juice is amplified as the coffee cools and followed by notes of orange and tangerine, which are pleasant on the tongue. This is an articulate coffee, with a palette cleansing finish like that of black tea.