Fruited sweetness like raisin or currant, with a cinnamon to raw sugar sweetness like snickerdoodle cookies. Bracing acidity, spiced dark chocolate accent, and subtle grape note up top. City to Full City.
Murambi is an impressive operation, a privately owned collection site in the Kiganda area near the Mubarazi river. The coffee processed at Murambi are from the surrounding hillside villages ("collines"), which there's talk of separating in the future, but this year was all blended together by day of delivery. Most of the farms are around 2000 meters above sea level and entirely planted in Bourbon. They process coffee in a similar way to Kenya, in that the cherry is removed with disc pulpers, fermented for almost a full day, and then washed/soaks for another day before being laid out to dry on raised beds. Last year the station received a large premium at the year's end for the coffees they exported, and the mill owner invested in 450 goats that were distributed to as many farmers who work with the station. The idea is for the goats to both help with building out an organic farming system, as well as an added source of revenue for the farmers. Also worth a mention that Murambi won the Burundi Cup of Excellence competition in 2012.
Roasting to City+ yields a sweet cup, with subtle spice cookie and dry fruit accents. The dry fragrance and aromatic profile is defined by a saccharine sweet base of turbinado sugar, and highlights of honey graham, and loose leaf teas. Murambi has weighty body, noticeable even at City roast level. Our lightest roast showed nice sweetness level like raw sugars, and even a subtle fruited side like the sweetness found in raisins. A cinnamon and sugar mix comes up in the cooling cup and reminds me of snickerdoodle cookies. Acidity is bracing in light to middle roasts, and does a good job providing a nice backbone to the crowd pleasing cup profile. Our Full City roast had a subtle grape note that played well into an undercurrent of spiced dark chocolate.