Murambi is a medium bodied cup, with mouth-cleansing aciity, undertones of raw sugars, and pressed cane juice, and top notes of black currant, red apple, and spiced finish. Really sweet and complex from City to Full City roast levels.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Bag size||60 KG|
|Appearance||.2 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City|
Murambi is an impressive operation, a privately owned collection site in the Kiganda area near the Mubarazi river. The coffee processed at Murambi are from the surrounding hillside villages ("collines"), which there's talk of separating in the future, but this year was all blended together by day of delivery. Most of the farms are around 2000 meters above sea level and entirely planted in Bourbon. They process coffee in a similar way to Kenya, in that the cherry is removed with disc pulpers, fermented for almost a full day, and then washed/soaks for another day before being laid out to dry on raised beds. Last year the station received a large premium at the year's end for the coffees they exported, and the mill owner invested in 450 goats that were distributed to as many farmers who work with the station. The idea is for the goats to both help with building out an organic farming system, as well as an added source of revenue for the farmers. Also worth a mention that Murambi won the Burundi Cup of Excellence competition in 2012.
Roasting to City+ yields a sweet cup, with subtle spice cookie and dry fruit accents. The dry fragrance and aromatic profile is defined by a saccharine sweet base of turbinado sugar, highlights of honey graham, and loose leaf teas. A floral note is lifted in the wet aroma too, just an accent, but a real highlight to this already intensely sweet smelling cup. When brewed, Murambi is a medium bodied cup, with mouth-cleansing aciity that reminds me of fresh fruit. Our lightest roast showed nice sweetness level with an undertone of raw sugars, and pressed cane juice. Spice and fruit hints bubble up in the cooling cup, black currant, and red apple, accented by five spice powder. Our Full City roast had a not-so-subtle grape note too that played well into an undercurrent of spiced dark chocolate, and ending in a clean, spiced finish. Murambi is really sweet and complex at both roast levels, thought I think I would keep from hitting 2nd snaps in order to keep from obscuring the volatile aromatics with roast tone.