Bright notes of strawberry and crisp apple combine with sweet notes of brown sugar to create something akin to a muddled berry syrup. Red fruit, caramel, and a molasses-like sweetness finish the cup.

Both lots this month are composed of Red Bourbon, a delicious but low yielding variety, which has been somewhat ubiquitous in Burundi coffee production for decades. Given the small number of coffee plants on each farm, it is hard for the farmers to justify removing old rootstock to make way for new coffee plants. They will have better yields… but only after three or four years of zero production. The result is the production something akin to old vine wine varieties, with much of Burundi coffee plants half a century old.
NGO’s have arisen to provide seedlings to Burundian farmers at no cost, so eventually the old rootstock will be replaced. Until then, Burundian Red Bourbon lots will be something unique and well worth savoring.

A 1:14 brew ratio cooler than usual water of around 190-200°F yields lovely, sweet, balanced, floral cups.