Burundi Dry Process Kibingo

The level to which Kibingo shows fruit can vary quite a bit depending on roast level. My City and City+ roasts showed more pronounced fruit and berry tones than at Full City, whereas bittersweet low tones were much more dominant with deeper roast development. At City level, the dry fragrance had notes of baked goods made with dehydrated berry and brown sugar, like holiday fruit cake, along with a subtle winey hint. Pouring hot water brought out some very pleasant bittersweet tones, with potent accents of dried blueberry and warming spices. The brewed coffee had both dried and cooked fruit flavors, like stewed plum and apricot, and an array of dried stone fruits. Cooling off some, the coffee shows a rustic sweetness like barley malt syrup in the background, unrefined and aromatic, that opened up to a bit of tart raspberry and orange that gave the profile a nice bright tone. My Full City roast married bittersweet cocoa powder flavors to rustic dried stone fruits, and the finish was long with a smokey note of roasted cacao nibs. Acidity was on the quiet side and slight, which is a net positive if looking for a dry process coffee for espresso. The bittersweetness carries some sharpness that cuts through dense, silky mouthfeel, but the dark berry hints that follow don't have much of a bite.