Burundi Kayanza SWP Decaf

Excels in dark roasting, Full City producing layers of dark cocoa tones, with prune and cinnamon folded in. Rustic raw cacao, cheap dark chocolate, and an aromatic wood note accenting the finish. Full City to Vienna. Good for espresso.
Out of stock
86
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date May 24 2017
Lot size 38bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300gr, 15-17 screen
Weight 1
Here is another coffee from a relatively new washing station in Muyinga province. The station was built about five years ago, and is situated near a mountain-fed stream, which gains them great access to clean water for processing coffee. They've also installed a state of the art filtration system to handle the water post-processing, in order to put clean water back into the ecosystem. Ruyaga is the name of a hillside village, home to the farmers who grew this coffee. The folks at the washing station buy cherry from several "collines" - the French name for hill tops - in the surrounding areas. Coffee is delivered by bike or by foot, one bag at a time. There is a small holder tradition in this region, "farms" often less than a hectare adjacent to their homes. Altitude is between 1450 - 1750 meters, and like most of the region, entirely Bourbon stock.
Full City roasting produces layers of dark cocoa tones, with elements of rustic fruits and baking spices folded into the profile. The wet aromatics have a smell of roasted cacao nibs, and sweet cedar chips. This coffee excels in darker roasting, our Full City roast boasting much of the unrefined, roasted cacao elements sensed in the aromatic profile, moving into sweeter dark chocolate flavors as the cup cools that remind me of cheap dark chocolate candies. An aromatic wood flavor accents the finish, along with a prune note, and flecks of cinnamon. This is an ideal coffee for espresso extraction too, shining as single origin espresso, or as an espresso blend component. Try putting together a two-bean blend, 2/3 Brazil with 1/3 Ruyaga, for a classically toned dark roast espresso.