Coffee Origin:
Burundi, Kayanza

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
2,000 M

Coffee Farm/ Producers
Mpemba cooperative

Coffee Roasting Date, Roaster
Regent Coffee - 8/15/2015

Coffee Processing
Wet

The beans have the fragrance of cinnamon, toast, blood orange, green apple peal like of Granny Smith, clove, saffron, muted Oro Blanco grapefruit, all spice, black tea, asian pear, magnolia, black current, maple, yellow mellon, and dried maple

The grounds have the fragrance of clove, dark chocolate, oro blanco grapefruit, cumin, maple, grilled Eureka lemon, delicate notes of white cranberry and raspberry, cashew, white grape, magnolia, and cream

The aroma of this cup is of maple, plum, crimson raisin, blood orange, saffron, yellow mellon, Eureka lemon, white cranberry, yucca flower, black tea, cashew, cashew, and asian pear

This is a full body coffee with a syrupy coating that transforms to a creamy and velvety feel through out

This is a high acidity coffee that is bright with a sharp forward that lingers of tart citrus and tart dark berry

The flavors of this coffee are of apple cider, blood orange, grilled Eureka lemon, toasted cashew, green plum, maple syrup, white cranberry, Granny Smith apple, magnolia, yeast, hops, rambutan, dutch process cocoa powder, and tart black cherry

As it cools notes of cream, honey comb, raspberry, puns, and plum develop with delicate hints of brown rice, all spice, and muted clove are present.

Back note of soy sauce and yuzu