Teka is from Sogestal Kirimiro, and is located in a unique region far from where Kayanza and Ngozi lots are coming from. It is not far from Gitega, and has good access to roads with a relatively short trip from Teka to Bujumbura.
Teka is situated at a dizzying 1938 meters, and is the highest elevation washing station in Burundi. Teka has access to very clean water due to altitude, which aids in their traditional Burundi style double fermented coffee processing. In a survey of all the cooperatives, Teka was ranked as one of the top 5 stations in Burundi based on Coop management, ecology and coffee quality. The coffee jumped out on the cupping table in our trips to Burundi this year, and we are really happy with the arrival of this coffee.
Teka is a floral coffee with tremendous sweetness and fruit flavors. Perfumed aromatics like spiced apple cider or more basically put, mulling spice, set the tone for Teka in the dry fragrance. Caramel sweetness permeates the crust while the same sweet, baking spice notes a la clove or small spice appeared in the break. Malic acidity continues to dominate the cup profile of Teka with both red apple and juicy, crisp Asian pear flavors. The sweetness is more akin to tamarind and is even honeyed with the mouth feel having a rich, clarified butter texture. A deeper roast showed us much more of the toasted almond, caramel and cream notes with acidity more like hibiscus or rose. Teka_‹_s finish is extremely clean and pleasantly dry like Assam tea. We pulled some really beautiful unblended espresso shots from it, loaded with dark berry, black currant and tea notes.