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Kirundi East Africa SWP Decaf

A decaf with mild bittersweetness at City+, toasted caramel and cacao nib flavors, chocolate malted grains, honey-wheat bran muffin, and mild baking spice accents. City+ to Full City. Good for espresso.

Out of stock
  • Process Method Wet Process then SWP Decaf
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Burundi and Rwanda
Processing Wet Process then SWP Decaf
Drying Method Raised beds
Arrival date December 2018 Arrival
Lot size 48
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .7 d per 300 gr; 15+ screen - mainly broken beans from decaf processing
Roast Recommendations City+ to Full City
Type Decaf
Recommended for Espresso Yes

This decaf is made up of coffee from two different coops: Kivu Kanzu in Nyamasheke, Rwanda and Yagikawa in Kyanza Province, Burundi. There are upwards of 4000 small-holder farmers between them, with tiny farms often less than a hectare, and planted in Bourbon cultivar. The stations are situated between 1700 and 1800 meters above sea level, and coffee is grown on up to around 1900 meters. They share a lot in common, including many similarities in language. We're using "Kirundi" in the title as it's the most common language spoken in Burundi. And although technically Kinyarwanda is the name of Rwanda's official language, both Kirundi and Kinyarwanda are mutually intelligible. These coffees were also sold as a single origin, non-decaf offers, and we reserved a chunk for Swiss Water decaffeination as well. We figured the coffee's sweetness made it a good candidate for decaf, and think the final product confirms that assertion! Roasting decaf can be a little tricky since the color of the beans are already a shade of brown. It's also the case that the beans suffer some degradation from the decaffeination process and so oils tend to rise to the surface more easily, even when roasted to City+. For home roasters, if your roaster has manual heat control, try taking a slower approach to avoid a violent 1st crack and so that it doesn't get away from you. In a popper you can try overloading the batch size which should help to slow roast progression down some.

The dry fragrance of City+ roasts have a chocolate wafer cookie smell and malty sweetness. The wet aroma is much more bittersweet smelling, toasted cacao nibs along with a grain-like, savory note that together smell like chocolate malted grains used for brewing beer. The hot coffee has the bittering and sweet aspects of burned caramel up front, with roast tone close behind. A honey bran muffin flavor comes up, that along with rustic cocoa accents, tastes a bit like chocolate swirled wheat bread. As the cup cools you catch glimpses of baking spice notes such as cinnamon and chai that remind me of the coffee's origin. Dark cocoa notes are in full force at Full City, with an unrefined molasses note underneath, and a chocolate stout flavor in the finish that has staying power. Full City roasts will work really well as a bittersweet, and chocolately espresso. I wouldn't roast beyond Full City as the slightly degraded cellular structure from decaffeination is susceptible to charring if roasted too dark.