Burundi Honey Process Kibingo

This Kibingo lot is an example of how honey processing doesn't necessarily translate to a fruit forward coffee. Rather, Kibingo is centered around deep sweetness and delicate accent notes, with a high potential for robust chocolate flavors if roasted dark. The ground coffee had notes of caramel and molasses syrup, with baked pastry notes, like cinnamon rolls with raisins. The wet aroma showed a very nice honey-like scent at City and City+ roast levels, with a touch of dried fruits. The cup was highlighted by a syrupy mouthfeel that accentuated a honey-like flavor in the cup. The sweetness connects top note accents of toasted sugar, leafy black teas, and dried currant. The syrupy-bodied mouthfeel impresses these flavor profiles with each sip, and a tannic bittering quality is long lasting in the aftertaste. The coffee presented very nice acidity, especially in the light roasts, and brought to mind vibrant lemongrass tea. Full City roasting brought out darker fruit notes, along with syrupy dark chocolate low tones. It's pretty typical for honey processed coffees to have more silverskin intact than washed coffees. Because of this, you should expect a bit more chaff when roasting, but not so much that it's hazardous or impedes your ability to judge surface color.