Burundi Kirimiro Kigarama

Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 13bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 15-18 Screen
Roast Recommendations City to Full City; I wouldn't go beyond Full City for brewed coffee - save the darker roasts for espresso
Weight 1 LB
Recommended for Espresso Yes
Kigarama is another washing station under Sogestal Kirimiro. As you may know from our other Burundi reviews, the Sogestal system is a cooperative movement of sorts set up in Burundi to assist local farmers with the necessary tools to help increase production, set up washing stations adequate for clean coffee processing, and to help the local communities. All this is supported by gaining the farmers access to the global coffee market and securing competitive prices for coffee cherry based on quality. Sogestal Kirimiro is fairly large, with 15,000 members and over 40 washing stations. They do a great job with lot separation, allowing coffee buyers the opportunity to select out smaller, quality lots before they are blended together. The average altitude for Kigarama is 1650 - 1700 meters and they are part of a group of stations that process coffees of 33 farmer members. It's a first for us to have access to this level of lot separation, and we're very pleased with the uniqueness from station to station. These lots are all Bourbon stock, and this is expressed in the cup as a sweet, bodied, and balanced cup. This particular lot is a mere 13 x 60 KG bags, and as such, a limited quantity of samples are available.
Kigarama is a nicely structured cup, with dark sugar sweetness, complex spices, and pallet cleansing acidity. The dry fragrance is like honey wheat, or graham cracker - that sort of sweetened grain smell you get from baked sweet breads. There's a bit of fresh honeycomb too, and dried cherry, especially in the darker roast levels. Adding hot water infuses the crust with a scent of herbal tea with lemon and heaps of brown sugar. It's a sweet aroma, and Full City roasts are saturated with syrupy caramel and vanilla wafer. The cup sticks close to the aforementioned adjectives, harnessing a balance of caramel sweetness, malic acidity, and black tea with bergamot. It's a sugary sweet cup for sure, and the finish has a flavor of toasted sugar long into the aftertaste. The acidity is bright as a brewed coffee, defined and refreshing, like apple juice. Darker roasts show a bit of chocolate, but not so much the confectionary side, and more like a subdued chocolate biscuit. This is a tremendous brewed coffee in the City+ range, showing good sweetness, body, and capitalizing on the full potential of cup complexity. We found City roasts don't quite develop the sugar content leaving the cup out of balance.