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Burundi Izuba Anaerobic Natural (GP) (22 lb. Box)

RNY#60249

Kiwi
Pineapple
Watermelon
Wine

$260.00/Box

Sourced From

Burundi

Varietals

Producer

N/A

Process

Natural, Raised Beds

Elevation

1500 to 1700 meters

Harvest

March - July

Position

Instore NJ

Availability

17 Boxes

View Royal NY's Scoring View Brew Analysis View Roast Analysis

Royal NY's Scoring

Acidity

Very High

Body

High

Sweetness

Very High

Brew Analysis

Brew Style

Aeropress

Grind Size

EK-43 #9

Coffee : Water Ratio

1:06

Total Brew Time

2:00

I was looking forward to tasting the production roast. The roast was cohesive and clean, showing complex, integrated, sparkling notes of pineapple, kiwi, watermelon, and wine, with a delicate body and mellow acidity. I dosed out 17 grams for a brew using an AeroPress. The brew was delicate and expressive, with mouthcoating, candy-like notes of pineapple and kiwi. The brew had depth and complexity, and the cup was clean. This is a stellar offering that was a pleasure to work with. The region, elevation, and quality of processing used all played a unique role in making this coffee exceptional. Brew Notes Watermelon, Pineapple, Kiwi, and Wine. Expressive and complex with sparkling, integrated notes of watermelon, pineapple, kiwi, and wine.

Kiwi
Pineapple
Watermelon
Wine

Roast Analysis

Roasted On

Diedrich IR-5

Color Change

6:20

First Crack

9:25

Roast Duration

11:37

Development Time

2:12

This anaerobic natural lot comes to us from the Izuba Washing Station in Burundi. The pre-shipment sample of this offering shined on the cupping table with complex notes of watermelon, pineapple, wine, and kiwi. Since I was roasting an anaerobic, I aimed to keep heat application gentle in the later stages to develop as much complexity and integrated flavor as possible. Using our Diedrich IR-5, I charged the batch at 389°F with the burners set to 50%. Turning point was reached at 1:31 into duration at 163°F. I increased the burners to 75% at 2:49 into duration. At 5:02, I adjusted airflow to 50%. Color change occurred at 6:20 into duration at 316°F. While approaching the development phase of the roast, I lowered the burner to 50% at 6:26 and then to 30% at 8:34. The development phase was marked at 9:25 into duration with a temperature of 392°F. After reaching a light and gentle first crack, I adjusted airflow to 100%. As the roast had momentum, I lowered the burners to 20% at 9:46 and then to 10% at 10:01. The duration of the roast was 11:37 with an end temperature of 414°F and a development time ratio of 18.9%.

About The Source

This anaerobic natural lot comes to us from the Izuba Washing Station in Burundi. Izuba, meaning "sun" in Kirundi, is located in Runinya, within the Kabarore Commune of Kayanza Province. The washing station is positioned near a river, providing a reliable and essential source of fresh water for coffee processing. Situated close to Kibira National Park, Izuba benefits from the region's favorable soil and climate as they create ideal conditions for high-quality coffee production.

Izuba is surrounded by three hills—Kigeri, Ryamukona, and Mugoyi—which are the primary areas that collect and deliver coffee cherries to the washing station. When the cherries are brought to Izuba, they undergo a thorough floating process. After being sorted, their anaerobic natural coffees are placed in a hermetically sealed fermentation tank and covered with a sheet. Water is added to create an anoxic vacuum, or "water pillow," which helps maintain a temperature-controlled environment. After the cherries are fermented for 48–72 hours, all residual water is drained, and the coffee is left to sun dry on raised beds for 25–30 days.

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