The sweet flavors come off in layers, from unrefined sugar to toffee, caramel to a candy corn flavor. City+ roasts showcase both sweetness and inherent spiced tea accents, and tannic finish. City+ to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||February 2018 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 15-17 screen|
|Roast Recommendations||City+ is where I found the best balance and complexity, I wouldn't go beyond Full City|
Kayokwe is a privately owned wet mill in Kibumbu, Mwaro Province. Kayokwe station acts as a centrally located wet mill for the farmers in the surrounding highlands ("Commune Kayokwe") to sell and have their coffee cherry processed. Like most of Burundi, Bourbon is the dominant cultivar grown, and the 2000+ family "farms" who sell their coffee to Kayokwe, tend to be 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 Turbinado sugar smell to it, with flashes of baking spices like cinnamon and all spice to a lesser degree. The spiced top notes are muted in the wet aroma, and breaking through the wet crust releases a cooked brown sugar sweetness. As a brewed coffee, Kayokwe produces a sweet and fairly simple cup, toasted raw sugar sweetness accented by subtle spice accents that come into focus a bit as the cup cools. The sweet flavors come off in layers, from unrefined sugar to toffee, caramel to a sort of candy corn flavor. City+ roasts showcase both sweetness and inherent tea and spice notes, while retaining a tannic, black tea finish.