Brews well in light to middle roasts, tea-like vibrance, raw honey and caramelizing sugars, muted baking spice and fruited top notes and syrupy bittersweetness with darker roasting. City to Full City. Good for espresso.
|Region||Kayokwe Commune, Kibumbu|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||January 2019 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 15-17 screen|
|Roast Recommendations||City to Full City|
|Recommended for Espresso||Yes|
Kayokwe is a privately owned wet mill in Kibumbu, Mwaro Province. Kayokwe is the name of t he commune/town, but also the washing station, which acts as a centrally located wet mill for the farmers in the surrounding highlands to sell and where their coffee cherry is processed down to dry parchment coffee. Like most of Burundi, Bourbon is the dominant cultivar grown and the 2000+ farmers who sell their coffee to Kayokwe tend to cultivate coffee farms in the .5 to 1 hectare range; much more like gardens in respect to size. The station sits below the farms, and coffee on average is planted above 1800 meters above sea level. Kayokwe is outfitted with a 6 disc pulping machine, and coffee cherry sees an initial sort during flotation, with additional hand sorting at the raised drying tables.
Kayokwe's dry fragrance has a raw honey smell to it, clean and with flecks of unrefined sugars and caramel. Breaking through the wet crust releases sugar browning smells, a caramelizing sweetness accented by muted baking spice notes. This Burundi coffee brews really well, producing a sweet, clean cup in the light and middle roasts we tasted. Kayokwe has bracing tea-like acidity, a lemon hint adding to the overall effect, which is persistent in both City and Full City roasts. Top notes take the form of dried apple, malted grains, and a caramel-sweet backdrop. A resonant dark chocolate and caramel flavor comes up at Full City, opening up to understated notes of dark cranberry. I prefer this coffee with lighter roast shades, City and City+, where brewing highlights inherent tea and spice notes, and builds sweetness to a substantial level. Darker roasts have chocolate roast character and syrupy body, sure to function well as espresso.