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

RNY#60251

  • indignant Lime
  • indignant Pineapple
  • indignant Raspberry

$210.00/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

Royal NY's Scoring

Acidity

High

Body

Above Average

Sweetness

High

Brew Analysis

Brew Style

Chemex

Grind Size

EK-43 #8.5

Coffee : Water Ratio

1:17

Total Brew Time

4:00

It was time to taste the results of the production roast. On the cupping table, the roast showed lush, crisp, integrated notes of lime, raspberry, and pineapple. I was most impressed with the balance and layering of flavors in the cup. Next up was to see how the roast translated to a brew method. I dosed out 42 grams and used a grind setting of 8.5 on our EK-43 grinder. Brewing a Chemex, I poured three times, using a total of 700 grams of water with 4:00 brew time. The brew was soft and expressive with a delicate texture and mouthfeel. Integrated flavors of sparkling raspberry and lime layered with pineapple, kiwi, and peach. Brew Notes Lime, Raspberry, and Pineapple Soft and expressive with layered flavors of lime, raspberry, and pineapple.

  • indignant Lime
  • indignant Pineapple
  • indignant Raspberry

Roast Analysis

Roasted On

Diedrich IR-5

Color Change

6:11

First Crack

9:13

Roast Duration

11:35

Development Time

2:22

This natural lot comes to us from the Izuba Washing Station in Burundi. The washing station is positioned near a river, providing a reliable and essential source of fresh water for processing. A sample roast of this natural offering showed notes of lime, raspberry and pineapple. After tasting the sample roast, I was looking forward to roasting a batch on our Diedrich IR-5. I loaded 9 lbs. of green coffee into the hopper and charged at 389°F with 50% of heat applied. The roast turned around 1:26 into duration at 172°F. I increased the burners to 75% at 2:52 into duration. As the roast built momentum, I adjusted airflow to 50% at 5:03 into duration. Color change occurred 6:11 into duration at 323°F. Momentum of the roast increased at a fast pace and I reduced the burners to 50% at 6:15 into duration. As I moved closer to the development phase of the roast, I continued to lower the burner. At 7:11 in duration, I adjusted the burner to 40%, then again to 30% at 7:37. The last heat adjustment made before reaching first crack was at 8:28 in duration, lowering the burner to 20%. The development phase of the roast was marked at 9:13 into duration with a temperature of 392°F. Immediately after reaching first crack, I adjusted airflow to 100%. The last heat adjustment of the roast was made at 9:43 in duration, lowering the burner to 10%. The roast finished with a duration of 11:35 with 2:22 of development time and an end temperature of 404°F.

About The Source

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This 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. Once the cherries are brought to Izuba, they undergo a thorough floating process, followed by extensive wet sorting. Their natural coffees require about 30 days of drying time.