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Burundi

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Burundi Kayanza Bwayi

Burundi coffees were typically sold in large lots, using the fanciful trade term Ngoma mild to describe their arabica coffee. (An Ngoma is a traditional drum). The coffee areas are divided in a Sogestal, an acronym too long to write out here, with each Sogestal managing about 30 washing stations (wet mill processing centers for coffee cherry). Typically, they mixed the lots from all the washing stations and sold it in bulk. But here we offer a lot from one washing station, Bwayi, and one Micro Lot from Bwayi, Number 7. The dry fragrance has a pleasant mix of vanilla and hints of caramelized sugar, traces of lemon and sweet floral elements. It's subdued, but attractive. The wet aroma is all about sweet lemon blossom, and golden honey (a refined honey sweetness). The cup is restrained, not outlandish. Balanced body, brightness, and sweet/bittersweet flavors are the main attraction here ... and in that way it has very "Bourbon" character, true to the varietal. We found that out with Bwayi micro lot from last year, and this year too, so it seems to be a consistent "Bwayi" origin character. This is by far the best Burundi we have had (not saying much, since so few quality Burundi coffees have been available). There is a sweet citrus flavor, Meyer lemon, not tart, very delicate and sweet. Speaking of sweet, it has a refined sugar sweetness, exceptionally clean and articulate. Subtle cinnamon spice accents the cup, with raisin and plum sweetness tucked into the roast tastes. The body is exceptionally creamy, particularly with a full 2 day rest after roasting. The cup is by far at its peak in the lighter roast range. I recommend City to City+ with a good 2 day rest. It's a bright espresso, but remarkably nuanced too, at FC roast. By the way, this exact lot is available in roasted form from Stumptown.



This coffee is part of our direct trade Farm Gate pricing transparency program.

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Entrance to the Burundi Coffee Association
Country: Burundi
Grade: AA
Region: Sogestal Kayanza, North Burundi
Processing: Wet-Processed
Arrival Date: March 2010 Arrival
Appearance: .2 d/300gr, 16-17 Screen
Varietal: Mostly Bourbon Cultivar
Intensity/Prime Attribute: Mild intensity / Restrained brightness, lemon cream, refined sweetness, balance, body
Roast: City to City+: The cup is by far at its peak in the lighter roast range. I recommend City to City+ with a good 2 day rest.
Compare to: Similar to some Rwanda Bourbon coffees, very clean, very sweet. Amazing as SO espresso!
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Burundi Kayanza Bwayi No. 7

Burundi coffees were typically sold in large lots, using the fanciful trade term Ngoma mild to describe their arabica coffee. (An Ngoma is a traditional drum). The coffee areas are divided in a Sogestal, an acronym too long to write out here, with each Sogestal managing about 30 washing stations (wet mill processing centers for coffee cherry). Typically, they mixed the lots from all the washing stations and sold it in bulk. But here we offer a lot from one washing station, Bwayi, and one Micro Lot from Bwayi, Number 7. The dry fragrance has a pleasant mix of vanilla and hints of caramelized sugar, traces of lemon and sweet floral elements. It's subdued, but attractive. The wet aroma is all about sweet lemon blossom, and golden honey (a refined honey sweetness). The cup is restrained, not outlandish. Balanced body, brightness, and sweet/bittersweet flavors are the main attraction here ... and in that way it has very "Bourbon" character, true to the varietal. This is by far the best Burundi we have had (not saying much, since so few quality Burundi coffees have been available). There is a sweet citrus flavor, Meyer lemon, not tart, very delicate and sweet. Speaking of sweet, it has a refined sugar sweetness, exceptionally clean and articulate. Subtle cinnamon spice accents the cup. The body is exceptionally creamy, particularly with a full 2 day rest after roasting. The cup is by far at its peak in the lighter roast range. I recommend City to City+ with a good 2 day rest.





View Cupping Scores
Entrance to the Burundi Coffee Association
Country: Burundi
Grade: AA
Region: Sogestal Kayanza, North Burundi
Processing: Wet-Processed
Arrival Date: January 2009 Arrival
Appearance: .2 d/300gr, 16-17 Screen
Varietal: Mostly Bourbon Cultivar
Intensity/Prime Attribute: Mild intensity / Restrained brightness, lemon cream, refined sweetness
Roast: City to City+: The cup is by far at its peak in the lighter roast range. I recommend City to City+ with a good 2 day rest.
Compare to: Similar to some Rwanda Bourbon coffees, very clean, very sweet.
View Cupping Scores