Burundi Kazoza N'Ikawa Station-2018

Incredible brewed, flavors of cherry, clove spice, sugarcane juice, marzipan, and a tart-sweet lemonade brightness highlight this Burundi cup. Such a refined cup profile with pointed finish. City to City+.
Out of stock
90.1
  • 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 13 2017
Lot size 60bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300 grams; 15+ Screen
Roast Recommendations City to City+; keeping it light is my recommendation
Weight 1

This coffee comes from Kazoza N'Ikawa, 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. They produce 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.

What a lovely smelling coffee, Kazoza N'Ikawa is perfumed in City and City+ roasts, red cherry and subtle milk chocolate smells, a sweet clove spiced orange note too. The wetted grounds are so caramely sweet, like caramel cookies with raisins, and with a grape hint. City roasts are my favorite brew, delicious spice notes up front, along with a compound of raw sugar flavors offering more than enough backing sweetness. A compromise is often made when light roasting, trading out developed sweetness for acidity and complexity. But this isn't the case with Kazoza N'Ikawa, and the cooling cup has a sweetness like sugarcane juice, that along with a marzipan note, resonate into the long aftertaste. Acidity really pops at this roast level too, fruited for sure, like a tart-sweet lemonade flavor and mouthfeel. Notes of cherry, herbal tea, dried cranberry, hazelnut syrup, clove spice and more come into view as you work through the cup, and those patient enough to let Kazoza N'Ikawa cool will be duly rewarded.