Burundi Muyinga Butobwe

Muyinga Butobwe is a spice-forward cup, cardamom and clove notes out front. Flavors of cooked apple and a molasses sweetness build out the middle, and complex top notes are tied together by malic acidity. In-line with our best Rwanda coffees. City to Full City. Good for espresso.
Out of stock
88.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 29 2014
Lot size 40bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300g - 15+ screen
Roast Recommendations City to Full City
Weight 1
Muyinga province is in the northeastern corner of Burundi, very close to the Tanzanian border. Butobwe coffee is milled at a relatively new mill in the region (the pics below are from this mill), privately run, and focused on separating coffees by the surrounding townships keeping provenance intact as well as isolating quality. Butobwe is actually the name of a village along the hillside. Coffee is delivered from Butobwe by foot or bicycle (a regular sight in the area) about 10 km away. The folks at this station buy cherry from several "collines" - French for hill tops - in the surrounding area. Coffee is delivered by bike or by foot, one bag at a time (see the first pic below). There is a small holder tradition in this region, "farms" often less than a hectare adjacent to their homes. Altitude is between 1500 - 1650 meters, and like most of the region, entirely Bourbon stock.
The dry fragrance has baking spice smells, cardamom and clove, and a background note of vanilla sugar. It reminds me of some of our Rwandan coffees, the wet grounds showing dried green apple and brown sugar, a pleasing set of aromatics. The cup is very spice-forward, cardamom again taking lead position, but also harnessing cider appeal - mulling spices and cooked apples. The sweet component consists of sugar browning flavors and molasses. Butobwe packs quite a flavor compound, herbal tea and layered spice notes tied together by malic acidity. A finish of burned toffee and black tea help to create a well-rounded, but complex cup profile. We didn't pull shots with this coffee, but the profile suggests it will make a fantastic single origin espresso, well in-line with our Rwanda coffees.