Burundi Sogestal Kirimiro

A balanced yet bright cup. Notes of mulling spice, praline, vanilla bean, caramel, brown sugar, malic acidity (red apple) and Asian pear. Assam tea-like finish with creamy mouthfeel. Cups well throughout the roast spectrum. Great SO espresso or in a blend. City+ to Full City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Arrival date Mar 7 2012
Lot size 89bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon
Grade A1
Appearance .0 d/300gr, 15-18 Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Recommended for Espresso Yes
This particular washing station is from Sogestal Kirimiro, and is located in a unique region far from where Kayanza and Ngozi lots are coming from. It is not far from Gitega, and has good access to roads with a relatively short trip to Bujumbura. The washing station is situated at a dizzying 1938 meters, and is the highest elevation in Burundi. Kirimiro has access to very clean water due to altitude, which aids in their traditional Burundi style double fermented coffee processing. In a survey of all the cooperatives, This was ranked as one of the top 5 stations in Burundi based on Coop management, ecology and coffee quality. The coffee jumped out on the cupping table in our trips to Burundi this year, and we are really happy with the arrival of this coffee.
Kirimiro is a floral coffee with tremendous sweetness and fruit flavors. The dry fragrance sets the tone, with slightly muted, yet definitely perfumed aromatics like spiced apple cider or more basically put, mulling spice, along with praline candy and fresh vanilla bean. Caramel and brown sugar permeates from the crust while the same sweet, baking spice notes a la clove or small spice appears in the break. Malic acidity continues to dominate the cup profile of Kirimiro with both red apple and juicy, crisp Asian pear flavors. There is a honeyed sweetness showing notes of butterscotch pudding and creme brulee. A deeper roast gave us much more of the toasted almond, caramel and cream notes with acidity more like hibiscus or rose. There's a very clean finish to Kirimiro that is pleasantly dry like Assam tea. The mouthfeel is super creamy at both ends of the roast profile. We cupped City+ and Full City+ roasts of Kirimiro, and are pretty sure it would continue to cup great all the way through tp Vienna. Overall, Kirimiro is one of the best Burundi's we've seen this year. Also great as a Single Origin (SO) espresso.