Burundi Kiganda Murambi Lot #2187

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.

$6.00
In stock
87.9
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Muyinga Province
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date February 2018
Lot size 49
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations City to City+ for brightest cups, and Full City for darker cocoa tones and espresso
Type Farm Gate
Recommended for Espresso Yes

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. 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/City+ yields a sweet cup, with strong baking spice notes, and subtle dry fruit hints. The dry fragrance and aromatic profile are defined by a saccharine sweet base of date sugar and clove spice, highlights of honey graham, and loose leaf teas. A sachet of spices are lifted in the wet aroma too, and are a real highlight to this already intensely sweet smelling cup. When brewed, Murambi is a medium bodied cup, with mouth-cleansing acidity that reminds me of fresh fruit. Our lightest roast showed nice sweetness level with an undertone of raw sugars, and complex highlights of dried papaya and green tea. Spice and fruit hints bubble up in the cooling cup, mostly dried fruit notes in light roasts, and 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 dried coconut chip finishing flavor. Murambi is really sweet and complex at both roast levels, and as always, functions well as a chocolatey and fruited SO espresso too.