||Burundi Ngozi Mugomera Washed 2013
||Varietal: Bourbon and Jackson
We searched for a long time for great Burundi coffees. Every year the samples would arrive, and we were just not happy with the quality. I knew great Burundi coffees - like this one – existed, as I had tasted them from other roasters, but we just couldn't find the coffee for us. And I guess this comes down to finding the right partners, as this year we have found not one but three coffees from the Ngozi district of Burundi which we are very, very happy to share with you.
Like most coffess from Africa, this comes from a smallholder co-op. This one is from a co-op called Mugomera CWS, which is located near to the town of Ngozi (11km). The co-op is made up of 885 farmers who all deliver their cherries to the wet mill. The coffee comes from the varietals Bourbon and Jackson (a Bourbon cultivation found primarily in Rwanda and Burundi), and goes through a double fermentation cycle. First the cherry is removed from the seed and then the seeds are left to dry ferment for around 12-18 hours, depending on weather conditions.
Then after this process, water is added to the seeds to introduce a second wet fermentation, this time for again around 12-18 hours.
Finally the seeds are taken to raised beds where they are dried for 14-21 days to a moisture level of around 11%.
In the cup expect a dark chocolate front end followed by a mouthfeel that's big and voluptuous, with the most delicate aftertaste of raspberry and vanilla. It takes me back to raspberry ripple and childhood.
Farm: Mugomera CWS
Altitude: 1600-1800 masl
Washing station altitude: 1694 masl
Stop this before it gets anywhere near second crack.
"Quick Look" Guide:
Dark chocolate, huge mouthfeel, vanilla, raspberry.
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