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Burundi Bubanza Ngara

Oatmeal cookie, rindy citrus, aromatic wood, sweet tobacco, and syrupy body. Middle roasts make a great daily drinking coffee. City+ to Full City+. Good for espresso.
Out of stock
86
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 54bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4d/300gr, 15+ Screen
Roast Recommendations City+ to Full City+
Weight 1 LB
Ngara is a small washing station in the Bubanza area of Burundi. It's located a bit north of the capital of Bujumbura. The station is supplied with waters from the Kibira National Forest upstream, and produces a moderate amount of coffee that tends to ripen sooner than other areas we buy from. Growing altitudes range from about 1400 to 1600 meters, with nearly all the coffee farms planted in Bourbon varieties of coffee. This coffee is a bit different from our other Burundi offerings, with a more restrained brightness and a thicker body.
The dry fragrance has a hint of English Breakfast at City+, along with toasted sugar and golden raisin. The aroma is very sweet, wet groucnds smelling of sweet tea and honey, a touch of lemon rind on the break. Full City brings out a smokey cocoa smell, that I think will overpower if taken too far beyond 2nd snaps. A nice cookie-like sweetness is found in the cup, with grain and unrefined sugar notes bringing oatmeal cookies to mind. There's a rindy citrus aspect too in the finish, especially at City+, as well as cedar-like wood accents in the aftertaste. Deeper roasts develop nice chocolate tones - think tootsie roll - and are complimentary to top notes of sweet tobacco and syrupy body. I found Full City roast level produced a great drinking coffee, and given the body and bittersweetness, I imagine will work well as espresso too.