Burundi Monge Murambi Hill
Syrupy bodied coffee with clean, bright flavors that are sweet from start to finish. Cane sugar and honey sweetness, hints of English Breakfast tea, orange essence, mouth-cleansing acidity. The complete package! City to Full City.
88.7
Full Cupping Notes
There's honey sweetness in the fragrance, with hints of vanilla cream soda, and aromatic maple sugar. The wet grounds also had a potent array of raw sugar notes that imbued the steam, along with accents of chocolate-covered fruit, loose leaf herbal tea, and dried berry. The hot cup starts off much simpler than the smells might lead on. But give it some time and the profile opens up as it cools. The profile is bright and clean, sweet from start to finish, and syrupy-bodied. City and City+ roasts show elements of raw cane sugar and honey, opening up to hints of English Breakfast tea, and orange essence. The acidity has a brisk quality that's also very tea-like, with pleasant bittering notes of tannic tea, and shaved citrus rind. I found the light roasts to the complete package; so sweet, nuanced and bright. The perfect coffee for pour-over brewing if there ever was one! Full City roasts were quite nice as well. The bittersweetness is more robust, interspersed with a note of star anise that brings some aromatic complexity to the low tones.
- Process Method Wet Process (Washed)
- Cultivar Bourbon Types
- Farm Gate Yes
Not to be confused with "Murambi" in Kiganda, another coffee we've bought in the past (and again this year too!), this lot is from Mutambu Commune near the Monge Nature Reserve in Bujumbura. The coffee washing station is at a lower elevation than the coffee, which grows in the surriounding the steep hillside reaching over 2000 meters above sea level. Murambi is the name of one of the hilltop villages, or "collines", and the farmers from Mutambu sell their coffee to the station below. They are one of 4 hilltop villages that the folks who run the wet mill buy from, the others being Rugembe, Masenga and Migoti. This is the first year we've bought coffee from this group, going all in with lots from each colline. The coffee is depulped using a 3-disc depulper, fermented with water and graded in long cement washing channels. Before drying on long, raised drying beds, the wet parchment drip-dries on small screens where any physical defects that can be identified by sight are removed.
| Region | Colline Murambi, Mutambu, Bujumbura |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | May 2026 |
| Lot size | 41 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |
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