Burundi Mutambu Hill One Roast
Burundi Mutambu Hill One Roast
My slight over-excitement in purchasing Burundi Natural coffees has saved our coffee skins. We are amongst the fortunate ones with our Ethiopian crop (albeit floating still ) on the water in a port, over halfway. The other good news is that we have some amazing naturals, some have arrived, such as Finca El Mandarino and we have something wild, on the water from (a local random Gloucester connection) in Nicaragua. Small world.
Top Trumps
Mill: Mutambu Hill
Area: Bujumbura, Burundi
Varietal: Red Bourbon
Process: Natural. Sun-dried, Raised beds, over 28 days approx.
Soil: Sandy, Loam, Clay
Average farm size: 1-5 Acres
Average Farms per lot: 500-2000.
Roast: One Roast
Filter Profile
|Aromatics: Ripe, stonefruit curd |Body: Silky on cooling| Acidity: Low and sweet|
Upfront there is this soft sugary stonefruit, with a delicate limey finish. As the liquor settles, it sweetens. The fruit is almost stewed, keeping that lime finish for structure. When ambient (in a cupping bowl) this becomes like the best bits of lime and apricot black tea.
Filter Recipe: 60-65g per litre
Espresso: This coffee was set up at 94C
With an extra week to let your coffee settle, it can revolutionise your brewing experience! We found that 2 weeks from roast, this coffee was so much easier to brew and as we found with Kigina, there is less need for brewing at higher temperatures to get the ideal results.
Recipe for milk-based drinks. 17.5g-18g of coffee into 34g-36g of espresso. 25-30 seconds
8-9oz Milk-based drink: Lime, chocolate, lactic.
5-6oz Milk-based drink: Creamy, lime, dark chocolate, carob sweetness on cooling.
Espresso Recipe:
17-18g into 60g late twenty-seconds to early thirties.
Initially, there is the deep, sweet fruit of the natural, followed by almond, dark chocolate and lime.
Farm Stuff
Mutambu Hill is a washing station founded and run by Migoti. In Burundi, there are laws about moving coffee cherries after they have been harvested. This results in coffee being processed at many small washing stations close to where the coffee is harvested. This isn’t all bad.
This year there have been fuel and water shortages. This made it an easier decision to produce more naturally processed coffees this season, as they require much less water.
Let us know how you’re brewing here