Burundi hasn’t previously been my go-to country for complex natural process coffees. The last year has changed how “we” look at a lot of things and I find myself rethinking the new plan on a way more regular basis. This lot is going to be as good as you have time for. With good water, some dialing in this is such a complex and delicious coffee through every brew method.
Name: Businde CWS
Owner: Zuberi Matsitsi
Varietal: Red Bourbon
Number of farmers Overall: 650
Processing method: Natural.
The altitude of the farms: 1650 – 1800 masl
Roast: Light Filter. We love this equally as filter and espresso. If extracted well, this works in milk up to 9oz.
|Aromatics: Black grape and boozy| Body: Light to medium| Acidity: Soft, sweet and plummy.
On the opening, this is soft round, and super sweet. The fruity element starts off as black grape sweetness and a touch of plummy acidity, with a touch of grapefruit in the finish. On cooling, there is a strawberry jam, golden-syrup sweetness with a grapefruity finish.
In V60, using my new recipe (long story) this is lighter in body but equally sweet, lower (~ almost no) acidity but all of the best bits.
In espresso: This has a winey acidity and complex fruit. In milk-based drinks, shorter drinks are like Redwine acidity with lactic (shortbread/ biscuity) sugars. The bigger the drink the more lactic sugar and the less fruit. We have been extracting 17g -35g for milk-based and as always, I can’t stop making those espresso shots a little longer…17g in-45/50g out; in about 28-35 seconds. Because this is a light roast, we extract a little longer. Arguably you could brew hotter, but that can also result in a different outcome.
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. Businde Coffee Washing Stations producers received a 20% premium above the local market rate this season. As a Washing Station, Businde pays its staff almost 60% above the rate for casual labour in Burundi. The owner of the washing station, Zuberi Matsitsi also has 8,000 red bourbon trees on the Hill of Businde. This season he has paid premiums of $22,000 to the station’s producers.