This lot is from Mutambu Commune near the Monge Nature Reserve in Bujumbura. The coffee washing station is at a lower elevation than the coffee, which grows in the surrounding steep hillside reaching over 2000 meters above sea level. Murambi is the name of one of the hilltop villages, or "collines", and the farmers from Mutambu sell their coffee to the station below. They are one of 4 hilltop villages that the folks who run the wet mill buy from, the others being Rugembe, Masenga and Migoti. The coffee is de-pulped using a 3-disc de-pulper, fermented with water and graded in long cement washing channels. Before drying on long, raised drying beds, the wet parchment drip-dries on small screens where any physical defects that can be identified by sight are removed.
There's honey sweetness in the fragrance, vanilla cream soda, with a clove powder accent. The wet aroma smells lovely and oh so sweet. Dark sugar notes come through and have the intensity of barley malt syrup, with a sachet of sweet baking spices infusing the steam. The hot cup starts off much simpler than the smells might lead on, but give it a little time to cool and the flavor profile starts to expand a bit. The flavors are bright and clean, sweet from start to finish, and syrupy bodied. Acidity has a brisk quality that brings to mind orange spice black tea. The finish is a bit abrupt, but fades to some pleasant tea-tannic, spice notes.
Region | Colline Murambi, Mutambu, Bujumbura
Processing | Wet Process (Washed)
Drying Method | Raised Bed Sun-Dried
Farm Gate | Yes
This lot is from Mutambu Commune near the Monge Nature Reserve in Bujumbura. The coffee washing station is at a lower elevation than the coffee, which grows in the surrounding steep hillside reaching over 2000 meters above sea level. Murambi is the name of one of the hilltop villages, or "collines", and the farmers from Mutambu sell their coffee to the station below. They are one of 4 hilltop villages that the folks who run the wet mill buy from, the others being Rugembe, Masenga and Migoti. The coffee is de-pulped using a 3-disc de-pulper, fermented with water and graded in long cement washing channels. Before drying on long, raised drying beds, the wet parchment drip-dries on small screens where any physical defects that can be identified by sight are removed.
There's honey sweetness in the fragrance, vanilla cream soda, with a clove powder accent. The wet aroma smells lovely and oh so sweet. Dark sugar notes come through and have the intensity of barley malt syrup, with a sachet of sweet baking spices infusing the steam. The hot cup starts off much simpler than the smells might lead on, but give it a little time to cool and the flavor profile starts to expand a bit. The flavors are bright and clean, sweet from start to finish, and syrupy bodied. Acidity has a brisk quality that brings to mind orange spice black tea. The finish is a bit abrupt, but fades to some pleasant tea-tannic, spice notes.
Region | Colline Murambi, Mutambu, Bujumbura
Processing | Wet Process (Washed)
Drying Method | Raised Bed Sun-Dried
Farm Gate | Yes
