Burundi Kayanza Mpemba

Kayanza cups fantastic at City+ with notes of spiced apple cider (clove and all-spice), and candied citrus peel. Citrus notes of white grapefruit and a mandarin build in the cooling cup. Black tea fills out the profile and helps define acidity too. City to Full City. Good for espresso
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Feb 1 2016
Lot size 114bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .6 d/300 grams; 15+ Screen
Roast Recommendations City to Full City
Weight 1 LB
Recommended for Espresso Yes
The Mpemba washing station acts as a collection posts for cooperative members, where coffee cherry is delivered and processed. Mpemba is part of a larger cooperative group of stations, Kazosa Ni'Kawa, roughly translating to "the future is coffee". The cooperative assists members with marketing their coffees, handling cash flow, agronomical support, general business organization, and record keeping. This association has 57 stations in total operating in the Kayanza district of Rwanda. Hand sorting is intensive, and farm workers start sifting out under and over ripe cherry on delivery. Sorting of the parchment coffee continues at the drying tables, and then the green coffee is sifted through once again after dry-milling. This is the second year purchasing coffee from this group, an impressive return from last year's coffee. Mpemba produces both washed and naturally processed coffees, this being a wet-processed lot that we bulked together from several day lot selections cup tested both in Burundi and back at our lab in Oakland. Bourbon is the dominant cultivar in the region (as is the case in most of Burundi), a variety known for syrupy sweetness when grown in high altitudes.
The dry fragrance is perfumed with a floral panella sugar smell, vanilla pudding sweetness, and a mulling spice mixture. Baking spice and complex sugar layers intermingle throughout the profile, constructing an elaborate profile, both aromatically and in the cup. Adding hot water drives up aromatic intensity, creating an alluring mix of caramel-cinnamon sauce and burned sugar bittersweetness. The cup is fantastic, and in the City to City+ roast range has a nice flavor of apple cider and spice-covered walnuts. Mild fruit flavors gain a bit more prominence as you move through the cup, blueberry and a mandarin top notes come to mind. This coffee has a distinct black tea flavor too, like Lipton tea with lemon, and the acidity is also citric to tannic and quite refreshing. This coffee shows very well at City and up to about Full City, with anything deeper overshadowing complexity with roast tones. Our Full City roast boasted a fair amount of berry and stone fruit, with a dominant cocoa powder and cinnamon flavor, like rich, Mexican hot chocolate. Full City makes for incredible espresso too, chocolate syrup flavor and viscosity, with spice and citrus accents.