Burundi Ngozi Murama Washed 2013


Bean name Burundi Ngozi Murama Washed 2013
Country Burundi
Region Northern
Other info Varietal: Bourbon and Jackson


This is the second in the three Burundi coffees that we have been lucky enough to track down this season. Burundi has provided the biggest challenge to us in securing delicious coffee. I knew such Burundi coffee existed, but it seemed every sample we were sent was disappointing. But like busses, all of a sudden three come along.

To me it's no surprise they are all from the Ngozi district, the place where we saw the most positive samples coming from. The Murama mill is made up of 985 small holders (that's how many delivered this year) and can be found right next to the Rwandan border, approx. 9km north west of the village of Mwumba, approximately 13km north-northwest of Ngozi town (20 mins drive). It's about 2 hours 40 minutes’ drive from Bujumbura.

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.

In the cup expect a bright crisp acidity, with a delicious spicy red wine-like taste, mixed in with bruised fruit. Super complex coffee.

Farm: Murama Mill
Farmer: Co-operative
City: Ngozi
Region: Northern
Country: Burundi
Altitude: 1600-1800 masl
Washing station altitude: 1626 masl

Roasting Information:
Stop this before it gets anywhere near second crack.

"Quick Look" Guide:
Bright, crisp acidity, spice, red wine, bruised fruit.

Good filter?:

Good espresso?:

Cupping notes

Clean cup 6/8
Sweetness 6/8
Acidity 8/8
Mouthfeel 6/8
Flavour 8/8
Aftertaste 6/8
Balance 6/8
Overall 6/8
Correction +36
Total 90

« Back to Coffee Archive