Burundi, Ngozi Nyarugati lot #7Picacho Coffee Roasters
Burundi, Ngozi Nyarugati lot #7
Notes: Lemon Zest, Raisin Dried Apricot, Cherry, Orange, Strawberry, Lemon and Caramel
Roast: Light (City+)
Varietal: Red Bourbon
Process: Washed & Sun Dried
Farmer: Small farm holders of the Tangara commune
Burundi Ngozi Nyarugati #7
1200 small farm holders from the Tangara Commune in the Ngozi Province produce this coffee and the number 7 refers to the lot number produced from the Nkanda was station. The vast majority of these small farm holders manage an average of 200 trees apiece on single, 1-acre plots or smaller.
Lot #7 was rated the best of the best from this year’s harvest of handpicked Red Bourbon.
The magic starts at the farm and is finished by the expert hands of the mill operators. Cherries are double fermented before being dried on raised beds. At the wash station cherries are soaked twice for 12-18 hours in fermentation tanks, rinsed and then laid down for a12-18 hour drying stage in between. This distinction is essentially equal to the double fermentation Kenyan Process which is typically used in, yup you guessed it Kenya. A water channel removes less dense “floaters” from quality beans through a bean density separation. This experience improves development of fatty acid and amino structures, which lends itself to added cup complexity. After the wash process is complete the beans are then sun-dried on raised beds for 15-20 days until ideal moisture levels and transported to be dry milled. All this, results a cup that has a nice lemon zest and raisin aroma. It has a pleasant mouthfeel with notes of dried apricot, cherry and slight lemon with good acidity and a medium body.
Grind: Medium fine
Water: 500ml at 197 degrees Fahrenheit
Bloom: 50ml of water saturating the coffee.
2nd Pour: Pour in tight circles until 300ml
Final Pours: Add 20-40ml of water each pour until reaching 500ml. Allow coffee to drain almost fully between pours.
Final Brew Time: 4 minutes