This burundi has a nice, weighty mouthfeel, carrying flavors of apple and caramel nicely. Dried ginger powder and all-spice come through, as well as a flavor of English Breakfast tea. Brilliant acidity and heavy body make this a nice espresso option too. City to Full City. Single Origin Espresso.
Washing station Kavugangoma gets its name from the hill on which it is located in the Muyinga Province. "Kavugangoma" literal translation is "sound of the drums". The station serves more than 2000 farmers in the area, growing and hand-picking coffee on land adjacent to their homes. Water comes from the nearby, mountain-fed stream, and is run through state of the art filtration system before being reintroduced. The coffees we picked up this year are from the different hills surrounding Kavugangoma, or "collines". Coffee in the area is grown at an average of 1700 meters, it's all Bourbon, fully washed, and meticulously hand sorted along the way.
Dried plum and clove permeate from the ground coffee, along with an undercurrent of baked sugar and vanilla bean sweetness. The wet grounds develop a rich molasses cookie smell - molasses, ginger, and cinnamon - and breaking the crust lets off a scent of wild flowers. For Burundi coffees, this cup is quite juicy in mouthfeel. The liquor has some weight to it, like apple juice. Cup flavors at a City+ level are like caramel apple, with dried ginger and all-spice. The cup is quite clean, with easily distinguishable cup characteristics. As it cools, an English Breakfast tea flavor comes out, and the finish builds on this "black tea" aspect. Acidity is brilliant, structuring, and like that of fresh apple. Being a bigger-bodied Burundi, this is one is a great single origin espresso option.