Burundi Kirimiro Kibungere Lot Three

Burundi Kirimiro Kibungere Lot Three

Farm Description

Kibungere washing station comes to us from Sogestal Kirimiro, and is located in a unique region far from where Kayanza and Ngozi lots are coming from. It is not far from Gitega, and has good access to roads with a relatively short trip to Bujumbura. The Sogestal system was set up to serve local farmers by providing much needed financing, fertilizers, moving coffee, etc. Kirimiro was ranked as one of the best Sogestals in Burundi based on management, ecology, and coffee quality. This is a large group - 15,000 members and more than 40 washing stations. There is a good deal of work put into lot separation, especially at the level of washing station. We were able to secure 6 very small "micro-lot" separations from 5 of the washing stations. This group of stations these coffees are from have a total of 33 contributing members, and elevation in the surrounding area is on average 1650 - 1700 meters. Coffee is trucked down to Kigarama from tiny family farms - basically plots adjacent to their homes - and then fully washed, fermented, and sun-dried on pyramidal beds. So where are lots 1 and 2? We were only able to select 1 and 3 based on availability and quality (which they were definitely top) and the first lot was sold on Sweet Maira's. At 12 bags, we can only offer a few samples for preview.


Cupping Notes

The ground coffee has a smell of tea cakes, with a clove note, sucanat sugar, a sort of orange spice Chai tea. Dark roasts stick close to aforementioned adjectives with a touch more of a developed sugar smell, like sugar caramelizing in a hot pan. Hot water builds on the sweet aspects, pulling out a culmination of raw sugar and vanilla. The cup has thick, syrupy body adding 'heft' to the complex sugar sweetness. There's a nice molasses flavor that comes out in City+ roasts - strong like fresh sorghum syrup. Red raisin, prune, and a flavor of apple juice come out as the cup cools. There's a note of black tea too, which provides a sort of tannic, bittersweet aspect in the finish. Dark roasts are especially heavy in mouthfeel, and will make great espresso. There are slight chocolaty notes in Full City roasts, but the cup continues to be dominated by complex spices and balanced sweet/bittersweet sugar and fruit. I found this lot of Kibungere to be quite different than our first lot. While they both make a bodied cup, this lot has a bit more dimension as well as a pronounced acidity that nears citrus.

Score

88

Lot Size

12 x 60 KG Bags

Roast Recommendations

City to Full City is our preferred range, but this will hold up to a bit of 2nd crack - dark roasts make exceptional espresso

Processing

Wet Process

Varietal

Bourbon    

Grade & Appearance

A1; .2 d/300gr, 15-18 Screen

Packaging

Shipped to us in GrainPro
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This coffee has sold out. The review is provided for reference purposes only.




 

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