Burundi Muyinga Rukanya-Rusheri - This coffee is from a relatively new washing station in Muyinga province. The station was built about five years ago, and is situated near a mountain-fed stream, which gains them great access to clean water for processing coffee. They've also installed a state of the art filtration system to handle the water post-processing, in order to put clean water back into the ecosystem. "Rukanya" and "Rusheri" are names of two of the three hillside villages who delivered this coffee. The folks at this station buy cherry from several "collines" - French for hill tops - in the surrounding area. Coffee is delivered by bike or by foot, one bag at a time (see the first pic below). There is a small holder tradition in this region, "farms" often less than a hectare adjacent to their homes. Altitude is between 1450 - 1750 meters, and like most of the region, entirely Bourbon stock.
Burundi coffees often have heavy baking spice notes in the aroma, this coffee definitely playing into this expectation. Clove and cinnamon stick spices permeate from the dry fragrance, with a sweetness that's like a mix of vanilla and raw sugar. This molasses-like sugar smell sees a boost in the wet aromatics, with accents of cinnamon-spice tea. Cupping a City+ roast show black tea vibrance on the mild-to-moderate end of the spectrum, but does a lot to anchor flavors of caramel, all spice, and a sort of honey-wheat puff cereal. A subtle lemon water accent comes out as the cup cools. Edging toward Full City makes for a balanced cup, thick caramel and nougat sweetness, and a great mix of dark chocolate and berry tones.
Cupping credit: Tom Owen. Processing: Wet-Processed; Varietal: Bourbon; Appearance: 15-17 screen. (15 oz. bag)