Burundi 4-1-1

Technically it’s just that today is 4/11, but you know… catchy titles are where it’s at.

Burundi Kirimiro Mwurire Bourbon
In the Cup:
Trail mix.  Yup.  To give a little more detail, we make a trail mix that has dark cocoa chips, sunflower seeds and raisins and this totally reminds me of that.  It’s winey from start to finish.  You grind the beans and it’s red wine.  You add hot water and it’s red wine.  You break into the grounds and start tasting and it’s red wine.  It caught more and more chocolate as it cooled off, which is where it started reminding me more of that trail mix we make.  Also as it cooled, the “grape” part started becoming sweeter and sweeter, which is where it started turning toward sweet tomato sauce for me again.  There was a little flash of blueberry for just a second.  Only caught it once, but it was pronounced enough that it stuck with me.  The finish was clean and simple.  The flavors present in the cup lingered for about 20 seconds and then faded gently.  It was a really pleasant cup.  We have it at a couple different roast levels, the level that I tried today was extremely light. We brought it out of first crack and dropped the beans.

Final Stats:
Aroma: 7.3
Flavor: 7.2
Acidity: 7.4
Body: 7.8
Finish: 7.5
Total: 87.5

Losing a couple points from 1 hour past roast until 12 or so hours after roast is pretty normal.  Right out of the roaster everything is very vivid.  The coffee is really bright and dynamic.  Then those flavors kind of go away for a few days before reappearing in the realm of 72 hours after roast.  We’ll really get a feel for this coffee on probably Tuesday or Wednesday.

-bry