Burundi Nyagishiru Coffee Washing Station
Burundi Nyagishiru Coffee Washing Station
With a tinge of sadness, I bring you our final natural processed coffee from Burundi this season. This is just lovely and if you a fan of ripe and complex fruit sugars, jump in and see what you can extract! Every time I have brewed this, there has been something new in the cup.
Top Trumps:
Nyagishiru Coffee Washing Station.
Region: Buhinyuza, Muyinga Province
Country: Burundi
Altitude: 1500 – 1700 MASL
Variety: Red Bourbon
Process: Washed, Natural
Screen Size: 15+
Sorting: Optical
Roast: Light Filter, cooled dropped for development. We love this equally as filter and espresso. If extracted well, this works in milk up to 9oz.
Cup Potential:🥣
|Aromatics: Boozy and winey| Body: Silky on cooling| Acidity: sweet, winey, and citric |
I have already trimmed my introduction to this coffee. Aromatically this is a coffee one could just rant about, in a great way.
On opening, there is enough sweet acidity to raise a smile. Deep, ripe pink and purple fruit sugars accompanied by a subtle soft citrus finish. On cooling, things get more interesting. The body gets denser and the fruit is like wild ripe and natural fermented black grapes, followed by malty sugars and citrus. This is quite like grown-up coffee-wine gums.
Espresso:
Espresso: 17g in 50g of espresso liquid in 30-35 seconds. This is (unsurprisingly) juicy and bright(tart) with a great depth of fruit and ripeness.
In milk-based drinks, this just works in our standard recipe of 1:2 (1 part coffee into 2 parts of espresso out in grams) 16-18g into 32-36g out in 30+/- seconds, this is malty and chocolatey in a 9oz with a good quality of dairy. In a 6oz drink with the same 1:2 espresso, this kicks a little more, with some boozy ripeness of fruit, malt, and chocolate.
About this lot:
Nyagishiru is based in the Muyinga Province of Burundi. The relatively flat landscape is perfect for coffee production.
Nyagishiru was able to process coffee from almost 1850 families this season. These producers received a premium of 18% on top of the local market rate for their harvests, whilst the staff of the station earned almost 60% above the average labour rate. The station processes around 800 metric tons of cherry each year, dried across 270 raised beds. The station’s 7 full-time staff are managed by manager Hussein Ndayishimiye, with 170 seasonal staff hired during the peak season.
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.
Liking this coffee? Why not share your brews with us at JGCinsta
