The cup has a muscovado sugar flavor, with plump red raisin and a tart flavor of tamarind candy. It's a complex cup, and flavors of herbal and fruited teas shift throughout the roast spectrum. There's a pleasant tannic aspect too, like grape skins, that lingers long into the finish. Full City roasts have plum fruit, and even a slight grapefruit flavor, with sorghum syrupy sweetness. Acidity is high, but not citric or overbearing. Great SO espresso. City to Full City.
Go as light as City and probably not much darker than Full City, unless roasting for espresso. Even then, try drawing out a Full City roast to balance acidity and sweetness, without bringing on too much roast flavor.
The Rusamana washing station is located within the Mwaro Province in central Burundi. Mwaro Province is home to Sogestal Kirimiro, part of the greater Sogestal system in Burundi set up to help local farmers with financing, materials, and ultimately connecting them with the global coffee trade. Kirimiro is ranked as on of the best in terms of management and coffee quality - the 6 small lot separations we picked up are a testament to this. Rusamana is situated at about 1650 meters - which isn't an exception, the Mwaro Province in general has really great altitude - and these tiny family farms are planted entirely in Bourbon. The coffee is transported with help from the Sogestal down to the local washing station where it is fully washed, fermented, and sun-dried on pyrimidal beds. A lot of work has gone into separation, especially at the level of washing station, affording an opportunity to not only select much smaller quantities of coffee, but also select high quality lots before they are graded and eventually all bulked together. This lot from Rusamana represents a total of 12 bags.
This lot from Rusamana is potent from beginning to end, with full body, aromatic sugars, and an array of herbal tea notes. The dry grounds are rich with a scent of raw honey and maple syrup. There's a slight golden raisin note too, and dried fruits are most present in slightly deeper, Full City roast levels. The wet crust has a fruited smell of plum jam along with a candy sweet scent of caramel flavored salt water taffee. The break lets off a note of Earl Grey tea and caramelizing sugars in the steam. Cupping this coffee hot, you get a sense of the dark, muscovado-like sugar flavor that only grows as the cup cools. Once the liquor is closer to room than boiling (right around 125 degrees is where you really perceive the full spectrum), there's a plump red raisin flavor, malty sugar, and the tart flavor of tamarind candy. It's a complex cup, and flavors of herbal and fruited teas shift throughout the roast spectrum. There's a pleasant tannic aspect too, like grape skins, that lingers long into the finish. Full City roasts have plum fruit, and even a slight grapefruit flavor, with sorghum syrupy sweetness. This is one of the more bodied Burundi coffees and weight is definitely tied to roast level (darker = more body). Acidity is high, but not citric or overbearing. Think cool and refreshing, like a juicy apple ('cool' is sort of a strange descriptor for hot coffee, but it correlates to a sensation of refreshing for me!). This will make a killer SO espresso, but taken to at least Full City to balance sweetness and acidity.