The region around the Kiryamu mill is suited to grow some of the best coffee in Burundi. It is surrounded by the Ruvubu National Forest, has freshwater lakes, and is close enough to the capitol city to have access to infrastructure and technological advances.
This is a washed process coffee, as are most Burundi beans, and it is a versatile bean -- it roasts and acts a lot like a Kenya. Our favorite roast on this is about 1 minute (10 degrees) past the end of the first cracks. Here you get a toned down lemon-lime acidity (think 7-Up), and a caramel-raisin flavor with a cinnamon finish. It's not sour -- mostly sweet. The intricacies of the hidden flavors make it enjoyable to sip at.
If you roast this just to the 2nd cracks and let it out, you get a coffee with no acidity, caramel and black cherry tastes, and sweetness but also you start to taste the roast. Medium body, caramelized sugar sweetness. Take it 45 seconds into the 2nd cracks (or even a little darker) and you get a sweet French Roast, although a drop of cream brings out a caramel flavor that makes it even better. Better yet, make it as a shot of espresso to get a caramel, spiced, sweet shot of espresso.
April 2016 arrival in USA.
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