Burundi Busasa Coffee Washing Station
Burundi Busasa Coffee Washing Station One roast. Natural
This coffee is so good, that it makes me sad, as we have reached our penultimate natural process coffee from Burundi. The clean cup and delicate ripe sweetness are tantamount to just how well this coffee has been processed. Brewing this coffee has really made me question some things about recipe. You might have noticed that my brew recipes have taken some real leaps in current weeks. This is leading me somewhere, that I will share soon.
Region: Ruvubu, Muyinga Province
Coffee partner: Zuberi Matsitsi, owner of Matraco Coffee
Altitude: 1650 – 1800 MASL
Variety: Red Bourbon
Screen Size: 15+
Roast: Light Filter, cooled dropped for development. We love this equally as filter and espresso. If extracted well, this works in milk up to 9oz.
|Aromatics: Boozy, ripe, and fruity| Body: Silky on cooling| Acidity: Sweet |
Even before the break (stirring the crust of the coffee at 4 minutes) this coffee aromatically suggests fresh crop coffee with ripe, sweet acidity. On opening, this was a little like a (green-yellow) fruit yogurt, that rolled into sweet apricots, lime zest, and a coffee version of golden syrup. On cooling, this is mouth-fillingly creamy and sweet. There were no wild boozy notes, just sweetness, a very subtle ripeness akin to melon, finished off with a linger of lime and black tea.
In espresso 17g in 45-50g of espresso liquid in 30-35 seconds. This is vibrant, and limey with a touch of savoury and sweet citrus on the finish. Lots of complex sugars and a coffee that you could really manipulate with temperature and a 1Kg bag!. If I had infinite time, I would probably look at reducing the dose and even try a 15g shot into 45-50g. There is more to come from this coffee…I just know it.
In milk-based drinks, not only does this work in our standard recipe of 1:2 (1 part coffee into 2 parts of espresso out in grams) 16-18g into 32-36g out in 30+/- seconds, it is like chocolate milk in a 9oz! How? Sweet cocoa and this is the one to get your kids (or non-drinking coffee friends) drinking coffee people! For me a very unlikely coffee to do this. In a 6oz drink with the same 1:2 espresso, this kicks a little more, with a touch of the limey citrus coming through.
About this lot:
This coffee has come via Raw Material, a not-for-profit company that reinvests all of its profits back into its and our coffee producers. Busasa cws is some 16-1800 Meters above sea level and managed by Daniel Sayumwe.
Busasa’s coffee washing station was built in 2014 and employs 6 full-time staff and 150 casual seasonal workers. The station has a total of 151 raised drying beds and works with a total of 1,600 farmers that supply cherries from the surrounding hills.
The annual production of the station is 650 metric tons of cherries. The average drying time for the station’s naturals is 35 days.
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