Burundi Kibumbu Kayokwe
Lot 2196 is one that is filled with hard work, sweet coffees and generations of fueling delicious balanced coffees for sunrise and coffee lovers. This specialty coffee is filled with complex notes that play on your palate until you get the balanced dance that fills your warm soul. Flavors are filled with toffee, candy bar, inherent spicey teas, sweet honey, and tannic finish.
|Arrival Date||2019 Arrival|
|Appearance||.4 d/300gr, 15-17 screen|
|Roast Recommendations||City to Full City for a sweet, and bright cup.|
|Recommended for Espresso||Yes|
Kayokwe is a privately owned wet mill in Kibumbu, Mwaro Province. Kayokwe station acts as a centrally located wet mill for the farmers in the surrounding highlands ("Commune Kayokwe") to sell and have their coffee cherry processed. Like most of Burundi, Bourbon is the dominant cultivar grown, and the 2000+ family "farms" who sell their coffee to Kayokwe, tend to be in the .5 to 1-hectare range; much more like gardens in respect to size. The station sits below the farms, and coffee on average is planted above 1800 meters above sea level. Kayokwe is outfitted with a 6 disc pulping machine, and coffee cherry sees an initial sort during flotation, with additional hand sorting at the raised drying tables.
Kayokwe's aromatic profile exudes baking spice and layers of raw sugars, characteristics I attribute to coffees from the origin (and Rwanda too). The dry fragrance has a panella sugar smell to it (raw cane juice, that's been reduced, and then dried), near floral, and with mace and clove spiced accents. Breaking through the wet crust releases a beautiful scent of candied citrus, and a deep caramel sweetness. This Burundi coffee brews so well, producing a sweet, complex, and clean cup, high levels of brown sugar flavors, with fruit and spice accents all the way through. Kayokwe is a bright cup, a bracing grapefruit juice note also defines the acidity. A resonant caramel flavor couples with sweet lactic-like notes, reminding me of the top layer of a "flan" cake. From City to Full City, you can expect a sachet of dry spice notes dotting the cup profile; cinnamon stick, all-spice, and nutmeg name a few. Fruit accents pull out of the shadows in the cooling cup, apple, nectarine, and white grape notes adding to the overall cup complexity. We pulled a shot of espresso of a Full City roast, and were wowed by the resonant syrupy sweetness, and 'snappy', up-front lemon flavors.