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Burundi Busiga Maruri

Beautiful panela sweetness, citrus oil, black tea, cherry chocolate, mandarin, and stone fruit: it's all here! Versatile in the roaster, light to middle roasts showing most brightness. City to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 125bags/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
The Maruri washing station acts as a collection posts for cooperative members, where coffee cherry is delivered and processed. Maruri station is part of the larger cooperative group, Dusangirijambo. The cooperative assists members with marketing their coffees, handling cash flow, agronomical support, general business organization, and record keeping. Hand sorting is intensive, and farm workers start sifting out under and over ripe cherry on delivery. Sorting of the parchment coffee continues at the drying tables, and then the green coffee is sifted through once again after dry-milling. This is the first year purchasing coffee from this particular station, though we have bought another coffee from nearby, Mpemba, the last two years. They produce both washed and naturally processed coffees at Maruri, this being a wet-processed lot that we bulked together from several day lot selections cup tested both in Burundi and back at our lab in Oakland. Bourbon is the dominant cultivar in the region (as is the case in most of Burundi), a variety known for syrupy sweetness when grown in high altitudes.
This Burundi has a restrained complexity, much of the spice and fruit top notes you'd hope for, but subtle expressions atop syrupy, Bourbon sweetness. The dry fragrance has a pleasant fruited-chocolate smell, cherry and pear, with baking spice hints all along the way. The level of sweetness in both fragrance and wet aroma is impressive, wet grounds smelling of honey, clove, and cinnamon sauce. The cup brings out a floral sugar flavor (like panela), so sweet and clean, with hints of pear and apple in small measure when hot, shifting toward fleshy stone fruit and nectarine top notes as the cup temperature cools a bit. Acidity is most present in CIty to City+ roasts, and switches between mellow citrus oil and black tea (the latter more of a finisher in the aftertaste). Deeper roasts develop a nice chocolate cherry flavor, and hefty body to boot, doubling extremely well as a chocolate-heavy single origin espresso. An exceptional brewed cup from light to dark, and yet another example of just how articulate and complex the cup profiles of fresh Burundi coffees can be.