Burundi Turaco

The sweetness of papaya, the brightness of mandarin, a lingering finish of honey and pumpkin taffy

FACT SHEET

Tasting Notes: Papaya, Mandarin, Honey, Pumpkin Taffy
Roasting: Medium Light
Processing: Fully Washed
Variety: Bourbon
Cultivation altitude: 1,600-1,900m
Region: Ngozi
Producers: Smallholder farmers of Ngozi
Lot: Turaco

PAPAYA, MANDARIN, HONEY, PUMPKIN TAFFY

Dried papaya and ripe mandarin come first, bright orange fruit with a vivid colour from the very first impression, fitting for a coffee named after Burundi's colourful turaco bird. Then comes a deep honey sweetness and the rich, nutty comfort of roasted chestnut.

It is good iced, but try it hot. Even at a medium-light roast, the first sip right after brewing is nutty and weighty, which can be a surprise. As the cup cools, the fruit character steps forward. It is a coffee with two faces, like seasons changing within a single cup.

A BURUNDI COFFEE, WASHED TWICE

The name comes from the turaco, the colourful bird seen all over Burundi. This Turaco fully washed lot is selected from the best washing stations in Ngozi.

Washed processing is the norm in Burundi, and the method is somewhat similar to Kenya. After pulping, the coffee is dry fermented for about 12 hours, then soaked for 12 to 14 hours in water that comes down from the mountains. It is floated to separate lighter and heavier lots by density, soaked again for 12 to 18 hours, and dried on African beds.

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