Kibingo is the most "showy" in light roasts, notes of Earl Grey, blackberry leaf and chamomile teas, black cherry, raw sugars, and lemon-like brightness. Exquisite pour over brew. City to City+.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun Dried|
|Appearance||.4 d/300gr, 15-17 Screen|
|Roast Recommendations||City to City+|
Kibingo Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. The washing station acts as a central delivery site for a few thousand small holder famers who occupy the 18 hills that surround Kibingo. Farmers grow mostly older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion. Kibingo sits at just under 1900 meters above sea level, and many of the farmers have coffee planted much higher than this. Kibingo is named after reeds that are growing in the river running alongside the station site, planted in order to help keep the soil at the banks from eroding. They've been around since the mid 1980s, and this year Kibingo took 1st place at the Burundi Cup of Excellence competition, no small task. Kibingo roasts easily, very little roast color variance as you move from yellowing, to browning, and onto first crack. It helps that the sort is so good, with little to no trace of underripe coffee in the few hundred grams of coffee that we roasted.
Glimpses of floral tea notes and sweet baking spices are sensed when grinding up light roasts of Kibingo, a cup complexity alluded to early on. Fruited accents come through with a shade more roast development, my City+ roast concocting allusions to golden raisin and orange essence, with clean, raw sugar sweetness. The wet aromatics smell delicious at both City and City+ roast levels, the sweetness spanning a range from raw natural sugars like sucanat, to the slight pungency of pressed cane juice. Kibingo brews up fantastic, pour overs of our lightest roast showing aromatic tea notes like chamomile and blackberry leaf, giving way to deep raw sugar sweetness, like turbinado, and panela. Dark spice comes through too, and along with the tea aspects, culminates in an Earl Grey accent in both City and City+ roasts. Acidic impressions have a citrus appeal, lemon and orange-like brilliance livens up the cup. Flavors in the finish include black cherry, caramelizing sugars, all spice, and tannic black tea. I recommend staying in the City to City+ roast range, keeping roast development out of roast tone territory of Full City. These roasts will make the most complex cups, offering the most "showy", competition-level brew.