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  • BURUNDI MASENGA HILL

Burundi Masenga Hill One roast.

What seemed like 5 minutes ago is now the moment I am writing up our third and final Burundi this season. This is positive news because it just means that next season if we are anywhere near better times we can buy more meaningful quantities of these delicious coffees. What is really interesting to me, is that spending more time with a range of different coffees from a country is that you just get more into them and see more and more into their individual characteristics. Pre-profiled coffees can sometimes seem samey.  I have the enviable (I imagine?) task of spending time with each coffee. Beyond selection and profiling, I get to spend at least a brewing hour with each coffee and recording how things work, and drilling down all of the possibilities.

Top Trumps:

Name: Masenga Hill
Location: Mutambu Commune of Bujumbura Province

Varietal: Red Bourbon

Number of farmers Overall: 400
Processing method: Fully Washed, dried on raised beds.

The altitude of the farms: 1700 – 1900 masl
Average plantation size: 1-5 acres
Soil: Sandy, Clay, loamy Soil

Roast: Medium Filter. We would primarily recommend this as a filter brew. The espresso is 👌 sparkling and if extracted well, this works in milk up to 9oz.

 

Cup Potential:

|Aromatics: Yah Robinsons! (Orange Barley water)| Body: Creamy| Acidity: Citric and sweet|

On the frontend, this is soft and sweet with that characteristic orange-barley-water meets chocolate kind-of-thing. There is a black tea moment, followed by currants, sweet grapefruit with a touch of cranberry on the finish.

In V60 this has a more subtle acidity and softer, less brightness, although still completely delicious.

In espresso: This roast is incredible in espresso. As long as you have good burrs this should make some cracking juicy orangey espresso. 28-35 seconds on a 1:2 ratio. (Think 17 -20g in 34-40g out)

About this lot:

Fully washed, community lot. This coffee has been collected and treated as a single lot from the farming community of the Masenga region. It has been collected by Mogoti Hill Coffee Co and processed within a 48-hr period of picking. Working with the up and coming guys at Omwani, this is exceptional for a relatively big (45 bag) lot.

 

 

 

 

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