Burundi Kayanza SWP Decaf- Archived Review 2017

Burundi Kayanza SWP Decaf- Archived Review 2017


THIS COFFEE HAS SOLD OUT. One of the best decafs from this latest bunch, Burundi Kayanza SWP shows balanced bittersweetness, cheap dark chocolate, unsweetened baking cocoa, a dusting of cinnamon spice, subtle raisin and barley malt hits. City+ to Full City+. Excels as espresso.

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Additional Info

Cutivars Bourbon
Grade A1
Processing Method Wet Processed
Appearance .6 d/300gr, 15 - 17 Screen - some split beans from decaffeination
Region Muyinga Province
Arrival Date May 2017
Roast Recommendations City+ to Full City+; our City+ roast made for a supreme brew, and we could hardly tell espresso shots at Full City were decaf at all!
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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The latest Burundi to be sent off for decaffeination comes from a private washing station in Kayanza province. We've bought this coffee three years in a row now, and this year purchased enough volume this year that we're able to peel off 40 bags for decaf. The station was built about five years ago, and is situated near a mountain-fed stream, which gains them great access to clean water for processing coffee. They've also installed a state of the art filtration system to handle the water post-processing, in order to put clean water back into the ecosystem. "Ruyaga" is the hillside village where the collection station is situated, and home to the farmers who grew this coffee. There's quite the upside to sending off your own coffee for decaffeination, having foreknowledge as to how a coffee tastes affords you a pretty good idea how it will turn out post processing. And this Burundi was a fine cup as non-decaf, and so no surprise that it returned from Swiss Water decaffeination plant being the best of the bunch.

This Burundi decaf shows very well with medium roasting, our City+ roast producing a spiced cacao bar bittersweetness, and body near the weight of fruit juice. Burned sugar and rye bread aromatics emanate from the wetted crust, and turn to baking spice and green tea ice cream notes as you shift into tasting the brewed coffee. But "dark chocolate" is the first flavor that comes to mind, a theme that unfolds layer after layer as you move through the cooling cup. There's a toffee note too, that with bittering tones recalls coffee candies. Chocolate notes run the range of cheap dark chocolates to unsweetened baking cocoa. A dusting of cinnamon emerges in the finish with a subtle raisin hint, and then a barley malt flavor that reminds me it's decaf. This particular decaf really stood out from the rest, quite "un-decaf" in flavor, especially when roasted to City+ and Full City. As espresso, you'd be hard pressed to tell it's decaf at all!