Burundi Kibumbu Kayokwe - Archived Review

Burundi Kibumbu Kayokwe - Archived Review


THIS COFFEE HAS SOLD OUT. Caramel and lactic sweetness come off like 'flan' cake, with a sachet of baking spice notes, and juicy pink grapefruit in light roasts. Bracing citric acidity ties cup notes together. City to Full City. Incredible as espresso.

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Additional Info

Cultivar Bourbon
Grade A1
Arrival Date December 2015 Arrival
Appearance .4 d/300gr, 15-17 screen - we found quite a few pulper nicked beans, identified by the dark 'dot' on the side where the bean was rubbed by processing machinery - not enough to make a detectable difference in the cup
Region Mwaro Province
Roast Recommendations City to Full City for a sweet, and bright cup.
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Kayokwe is a privately owned wet mill in Kibumbu, Mwaro Province. Kayokwe station acts as a centrally located wet mill for the farmers in the surrounding highlands ("Commune Kayokwe") to sell and have their coffee cherry processed. Like most of Burundi, Bourbon is the dominant cultivar grown, and the 2000+ family "farms" who sell their coffee to Kayokwe, tend to be in the .5 to 1 hectare range; much more like gardens in respect to size. The station sits below the farms, and coffee on average is planted above 1800 meters above sea level. Kayokwe is outfitted with a 6 disc pulping machine, and coffee cherry sees an initial sort during flotation, with additional hand sorting at the raised drying tables. When sorting through the green coffee, we found quite a few pulper nicked beans, identified by the dark mark that's left behind on the beans surface. This happens when a bean is rubbed by processing machinery, which indicates a need to calibrate the machinery. However, unless the damage is extreme (as when the bean is actually fractured or broken, and even then it takes quite a few), this isn't a "defect" that affects the cup.

Kayokwe's aromatic profile exudes baking spice and layers of raw sugars, characteristics I attribute to coffees from the origin (and Rwanda too). The dry fragrance has a panella sugar smell to it (raw cane juice, that's been reduced, and then dried), near floral, and with mace and clove spiced accents. Breaking through the wet crust releases a beautiful scent of candied citrus, and a deep caramel sweetness. This Burundi coffee brews so well, producing a sweet, complex, and clean cup, high levels of brown sugar flavors, with fruit and spice accents all the way through. Kayokwe is a bright cup, a bracing grapefruit juice note also defines the acidity. A resonant caramel flavor couples with sweet lactic-like notes, reminding me of the top layer of a "flan" cake. From City to Full City, you can expect a sachet of dry spice notes dotting the cup profile; cinnamon stick, all-spice, and nutmeg name a few. Fruit accents pull out of the shadows in the cooling cup, apple, nectarine, and white grape notes adding to the overall cup complexity. We pulled a shot of espresso of a Full City roast, and were wowed by the resonant syrupy sweetness, and 'snappy', up-front lemon flavors.