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Burundi Auction Lot - Kayanza Bwayi

Bwayi is a coffee laden with ripe fruits and mulling spice, red currant, date, green apple, heavy cream accents the fruit and comes into play with the mouthfeel as well. This is a balanced, yet bright, complex cup. City to Full City.
Out of stock
89.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Africa
Processing Wet Process Kenya Type
Drying Method Raised Bed Sun-dried
Arrival date Mar 7 2012
Lot size 4bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon, Jackson, Mibirizi
Grade A1
Appearance .0 d/300gr, 15-18 Screen
Roast Recommendations City to Full City Roast
Weight 1 LB
Bwayi is a washing station (that is, a cooperativewet mill) and part of Sogestal Kayanza. We really liked this coffee at this year's Prestige Cup and purchased at the auction following the event. Bwayi is located in the countries northern province. Although the washing stations sits at 1680 meters above sea level the majority of the coffee is coming from the slopes of the foothills surrounding it anywhere from 1700 - 1900 masl. About 1,000 smallholder farmers comprise the membership at Bwayi. These farmers grow a mix of Bourbon, Mibrizi, Jackon and even SL varietals that were brought decades ago from Kenya. These varietals, great altitude and detailed processing lead to the complex flavors that Bwayi offers us. After delivery to the washing station in the afternoon the coffee beans are depulped from their skins with Mckinnon discs. These discs offers a gentle seed removal with very little damage done to the bean. They also allow the smaller, underripe cherries to pass through to a secondary disc. These Mckinnon machines also offer an initial floating of beans which creates our first density separation. The beans are then fermented overnight, washed and fermented a second a la Kenya. After a final washing the coffee beans are soaked and then pre dried for 48 hours under shade which both protects the soaking wet, and therefore fragile, beans from intense sunlight and makes the potato defect more visible to the human eye. The coffee beans are finished on raised beds under sunlight before being stored in the washing station's warehouse.
Bwayi is lusciously sweet with ripe fruit and spice. Walnut, spiced chocolate, and more extremely sweet spice aromatics like all-spice, cinnamon, clove, etc pop out in the dry fragrance. The crust demonstrated buttery sweetness like caramel and toffee along with sweet corn and oolong tea notes. Fresh cream and brown sugar in the break. Red currant and date are the upfront fruit flavors when the City + was warm. Green apple was present as it cooled. Heavy cream accents the fruit and comes into play with the mouthfeel as well. As the Full City roast cooled a chocolate milk-like character became apparent in both terms of flavor and mouth feel. The City + roast cooled more like prune and dried fruit.