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Burundi Kayanza Dusangirijambo Coop Lot #1810

City/C+ roasts show a sweet black tea flavor, and tannic bittersweetness. Fruited notes add contrast, dried cherry, black currant, and a lemon impression. Full City roasts have a chocolate-cherry flavor. City to Full City. Good for Espresso.

Out of stock
88.4
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Mururi Hill, Sogestal Kayanza
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 34
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300gr, 16-18 Screen
Roast Recommendations City to Full City
Type Farm Gate

Dusangirijambo Coop is perched on Mururui hill in Sogestal Kayanza, northern Burundi. The cooperative came into fruition about 6 years ago, serving farmer members in the Mururi area through buying and processing the local coffee. We came across there coffee 2 years ago, via a cooperative union in the region. The union helps the individual regional coops with everything from building coffee washing stations, providing agronomical support, preparing coffee for export at a central dry milling facility, and eventually linking the finished product to an international market. Dusangirijambo is outfitted with a de-pulping station where they receive daily deliveries from the surrounding small farmers. The coffees are de-pulped, fermented and soaked under water, then laid to dry on raised wire beds that help facilitate airflow and even-drying as a result. The station itself sits at 1650 meters above sea level, and the high part of the hill we drove in on peaked at 1880 meters. Lot #1810 is our second and final lot from the station.

Smells of fruit and bittersweetness are released in the ground coffee, golden raisin and dried berry notes accent raw sugar and complex tea smells. The fruited aspects in the dry fragrance take more of a backseat when adding hot water, a mingling of unrefined sugars ajd black teas take over. Spice overtones are released in the steam, along with an understated dry fig impression. Light roasting yields a cup that's tea-like, flavor notes of sweetened black tea with lemon, and an underlying mix of simple syrup sweetness with tannic bittersweetness. As it cools, fruited flavor notes provide nice contrast, dried cherry and black currant to name a couple, and acidity is has the briskness of iced tea. But trust me, we are talking about coffee, and it's the near perfect balance of sweet and bitter flavors that define this coffee's essence. Similar to lot #1811, City+ is a near perfect cup, layered sweetness, subtle baking spice accents, and acidity that leaves a lemon-like impression on your palate. Not overly bright/citric, but more like the understated tartness of a lemon spritz in water. At Full City you get a complex and rich dark chocolate/cherry flavor that reminds me of those chocolate covered dried whole cherries, and is particularly prevalent when brewing as espresso.