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Burundi Honey Process Murambi

City+ brews are centered around honey, syrupy mouthfeel, molasses bread, pulpy fruit, lemongrass accent, and inky body. Big dark chocolate flavors at Full City along with a maraschino cherry note. City+ to Full City.

Out of stock
  • Process Method Honey Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Kiganda
Processing Honey Process
Drying Method Raised Bed Sun-dried
Arrival date December 2018 Arrival
Lot size 5
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .8 d/300gr, 15+ Screen
Roast Recommendations City+ to Full City
Type Farm Gate

Murambi is an impressive operation, a privately owned collection site in the Kiganda area near the Mubarazi river. The coffee processed at Murambi are from the surrounding hillside villages ("collines"), which there's talk of separating in the future, but this year was all blended together by day of delivery. Most of the farms are around 2000 meters above sea level and entirely planted in Bourbon. They mostly produce fully washed coffee using the traditional Kenyan method, but this is a honey process experiment. Honey processing involves stripping away the cherry but leaving much of the fruit ("honey") intact during the drying stage. This tends to dim high notes/acidity, as well as impart fruited flavor notes. Last year the station received a large premium at the year's end for the coffees they exported, and the mill owner invested in 450 goats that were distributed to as many farmers who work with the station. The idea is for the goats to both help with building out an organic farming system, as well as an added source of revenue for the farmers. Also worth a mention that Murambi won the Burundi Cup of Excellence competition in 2012.

In order to tease out Murambi's fruited side you need to roast to a minimum of City+. My first roast was around City which brought out bread-like flavor attributes that were on the savory side and without the sweetness to balance things out. Even at City+ this isn't a wildly fruited coffee like you might expect from some of our honey Central American coffees. The aroma has dehydrated fruit and pumpernickel bread smells, honeyed sweetness, and the flavors stick pretty close to this. A mild bittersweetness comes through at this level and is easily expounded upon with heavier roasting too if you're looking for a more chocolate/bittersweet cup. But City+ brews are centered around honey, syrupy mouthfeel and a molasses bread note. Pulpy fruit aspects come into view as the coffee cools and a lemongrass accent note adds an impression of citrus acidity as well. Full City roasts show impressive, inky body, dark chocolate a central flavor characteristic, along with a winey maraschino cherry note.