A washed offering from the Kazoza N'Iwaka Coop in northern Burundi. The bourbon varietal yields a very sweet and bright coffee with notes of dried apple, lemon, cocoa and tea.
"This coffee comes from Kazoza N'Ikawa, roughly translating to "the future is coffee". The cooperative assists members with marketing their coffees, handling cash flow, agronomical support, general business organization, and record keeping. This association has 57 stations in total operating in the Kayanza district of Rwanda. Hand sorting is intensive, and farm workers start sifting out under and over ripe cherry on delivery. Sorting of the parchment coffee continues at the drying tables, and then the green coffee is sifted through once again after dry-milling. This is the second year purchasing coffee from this group, an impressive return from last year's coffee. They produce both washed and naturally processed coffees, this being a wet-processed lot that we bulked together from several day lot selections cup tested both in Burundi and back at our lab in Oakland. Bourbon is the dominant cultivar in the region (as is the case in most of Burundi), a variety known for syrupy sweetness when grown in high altitudes.
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date March 2018 Arrival
Quotations and photos provided by coffeeshrub.