Caramel, Cherry, Apple
Known for its bright and lively coffees, Burundi produces coffee on microlots. These small-holder producers deliver their coffee in cherry form to centralized washing stations. There the coffee goes through a process called double fermentation. The de-pulped coffee is dried for 12 hours. Then the beans are soaked for 12-14 hours in mountain water. After which, they are dried on parchment paper or raised beds for 12-14 days. The result is a fresh roasted coffee with a creamy mouthfeel with fruity flavors of apple, caramel and sugar cane. The extra care in the process, comes through in the cup!
Brewed in a chemex, 750 grams of water to 50 grams of coffee, ground at 28 in the Maestro Baratza. Bloomed well, demonstrating freshness and recent roasting. Flavors of caramel and apple. Overall, a great, clean, crisp cup, for those crisp winter mornings here in Northern Illinois. Thank you Coroco!