|Roaster Location:||Olympia, Washington|
|Coffee Origin:||Kayanza Province, Burundi|
|Est. Price:||$20.50/16 ounces|
|Review Date:||June 2018|
Richly sweet, crisply tart. Butterscotch, lemon zest, peach, honey, fresh-cut cedar in aroma and cup. Balanced, delicately sweet-tart structure with vibrant acidity; crisp, satiny mouthfeel. The flavor-saturated finish consolidates to notes of butterscotch and lemon zest, with a hint of cedar.
This coffee tied for the third-highest rating in a cupping of coffees from the Great Lakes region of Africa for Coffee Review’s June 2018 tasting report. Produced by Ben and Christy Carlson of Long Miles Coffee Project in Burundi. Benefiting from ideal growing conditions and large plantings of local strains of the heirloom Bourbon variety of Arabica, Burundi has recently emerged as a premier Africa fine coffee origin. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Olympia Coffee Roasting is a small-batch wholesale and retail roasting company with a youthful, no-nonsense style and a commitment to high-quality organic coffees. Visit www.olympiacoffeeroasting.com or call 360-753-0066 for more information.
A balanced, clean natural-processed Burundi coffee with leading notes of stone fruit and citrus supported by rich aromatic wood tones.
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This review originally appeared in the June, 2018 tasting report: African Great Lakes Coffees: Burundi, Rwanda, Uganda, Congo, Tanzania