Coffee Origin : Burundi, Kirimiro

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
5,200 - 5,575 Ft.

Coffee Farm:
Kirimiro

Coffee Roasting Date, Roaster
RöstHaus - 5/1/14

Coffee Processing:
Washed

The beans have the fragrance of asparagus, parsnip, carrot, broccolini, wheat grass, olive, yellow strightneck, kale, and chicory

The grounds have the fragrance of pomelo, grassy, peas, squash blossom, meat like of turkey, soy sauce, tamarind, granola, fennel, dill, basil, kale, sulfur, tomato, and leek

The aroma of this coffee is of molasses, asparagus, cauliflower, mushroom like of dried shiitake, fennel, allspice, cumin, iodized salt, carbon, mesquite, and soil

This is a weak body coffee that is watery and very tea-like

This is a medium acidity coffee that has a lingering dry dirty complexity.

The flavors of this coffee are roasted summer vegetables like of asparagus, parsnip, carrot, broccolini, zucchini, green olive, bell pepper, stewed tomatoes, tart lemon, oolong tea, bay leaf, pistachio and hickory.