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This Burundi showed convincing origin characteristics, with flavor profiles of bittersweet chocolate, stout beer, and browned sugars infused with cinnamon spice and tea-like accents. City to Full City+. Good for espresso.
If you're looking for a versatile decaf capable of complex light roasts, and bittersweet when roasted dark, this Burundi is a great fit. City roasts have delicious origin characteristics of spiced-sweetness that were immediately recognizable. The aroma was complex and hinted at honey, cinnamon toast cereal, and hot cocoa. Brewing a cup brought out flavor profiles of bittersweet chocolate and browned sugars, the base flavors infused with cinnamon spice and tea-like accents. The finish is marked by a note of sweet grain, which to me, offered a hint of caramel popcorn. Full City roasting brought out chocolate undertones, and enhanced body to a more syrupy texture. The flavors reminded me of chocolate stout beer, and bittersweet chocolate biscuit cookie. This will make a nice decaf espresso too, no doubt about it!
This Burundi decaf is a blend of coffee from three different coffee washing stations in Kayanza Province; Yagikawa, Kazoza N'Ikawa, and Murambi. All three delivered stellar coffees this year, so we reserved a chunk of each for what's turned out to be a delicious decaf blend. These sites work closely with local farmers, not only acting as an access point to the Specialty market, but also providing agronomical and financial assistance. When coffees are processed at the mill, they are kept separate by purchase date in order to identify and isolate different quality levels. The coffee is subjected to some of the highest scrutiny we see in any coffee producing region. First, the whole cherry is culled through by hand to remove any over and under ripe cherry, or other obvious, physical defects that will be processed separately as a lower grade. Then it is passed through the wet mill, typically disc depulpers or a demucilager, that have yet another layer of grading. After fermentation the coffee is sorted by density in grading channels. Finally, it is subjected to a whole lot of physical hand labor at the drying beds, sorting out any visible defects during the entire drying phase. The result share some of the cleanest looking (and tasting!) physical green coffee we see! This decaf was processed at Swiss Water Decaffeination in Vancouver, BC. Their patented, chemical-free decaf process uses only water to remove 99.9% of caffeine while leaving behind much of the volatile compounds that affect flavor and aroma.
Region | Kayanza Province |
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Processing | Wet Process (Washed) |
Drying Method | Raised Bed Sun Dried |
Arrival date | October 2023 Arrival |
Lot size | 93 |
Bag size | 60 KG |
Packaging | GrainPro Liner |
Farm Gate | Yes |
Cultivar Detail | Bourbon |
Grade | A1 |
Appearance | .6 d/300gr, 15-17 Screen - some broken, chipped beans from decaffeination |
Roast Recommendations | City to Full City+ |
Type | Farm Gate, Decaf |
Recommended for Espresso | Yes |