Burundi Colline Rugembe

I tried this season's Rugembe as espresso first, not because I knew it would be a knockout (it is!), but because I needed a little pick me up to get me through the day. I was sure glad I did! Full City shots have the kind of bittersweet, bright character I love in espresso, a lot like a classic high grown Antiguan coffee from Guatemala. It reminded me just how versatile Burundi coffee can be. The dry fragrance has smells butter cream frosting and brown sugar, with delicate accents. The wet aroma smelled simple and clean, with layers of raw sugar, and a hint of tea. The brew follows suit, with convincing sweetness in all our roast tests, sugar in the raw, caramel, and butterscotch, followed by a malty note. The brew is well balanced and refreshingly simple, the acidity being a bit more forward in the lighter roasts, but not "bright" per se. More like brisk lemon tea, with a slight grabby aspect in the finish. Full City roasts show bittersweet notes that are balanced by a sweet underlay, a bit like inexpensive chocolates (think Lindt dark truffle, and Hershey's "Extra Dark") . Espresso shots are rich with dark chocolate syrup flavors, highlighted by tart lemon and a spiced cocoa powder finishing flavor. Really excellent as single origin espresso and would make a great base for cappuccino too.