Name: Bavyeyi IV, Ngozi Province, Burundi, Natural Bourbon
Brand: Kozlow Koffee
Price: 29.00 USD
Availability: InStock

Bavyeyi IV, Ngozi Province, Burundi, Natural Bourbon

$29.00

1/8

Bavyeyi IV, Ngozi Province, Burundi, Natural Bourbon

$29.00

In stock

Tasting Notes

Strawberry · Merlot · Graham Cracker · Rosemary
Cooked Orange · Saffron · Pistachio · Dark Chocolate

Grown in an unbelievably slow-to-dry region, this Natural might be expected to be a much darker, rich experience. Instead, you get a wonderfully mild variety of wines, from mineral to orange to Merlot. Accompany that with plenty of expensive tea notes like sage and lemon grass, and you have a real winner that will surprise those new to coffee and experienced drinkers, alike.

Located closely to the true center of Africa, Burundi is much cooler and higher than other central African countries. Hence why getting excellent natural process coffee can be hard to find. But, when it does, it's a beautifully rich experience. Painstakingly slow, drying can take up to 60 days, several times slower than the vast majority of coffee regions in the world. This particular lot comes through JNP Coffee, a highly influential leader in Burundi coffee. JNP is a coffee training, Q Grading, lot curation, exporting, all-in-on powerhouse raising the bar, particularly for women in the nation. The producer group itself this comes from is also women-owned.

Strawberry, cranberry, limeade, a whole group of bright flavors combine with more complex almost savory notes of saffron, merlot, and rosemary. The beauty of this coffee is how it presents this awakening, striking acidity and rounds out into plenty of sweetness, cleansing your palette with a syrupy mouthfeel.

As with the other Natural coffee from Africa we have on offer, this process sort of "softens" the coffee bean and allows a bit easier extraction. All that to say you can stick to a more standard 1:16 ratio and brew temp around 200. This one will also perform well on espresso, with plenty of dessert sweetness and pistachio nuttiness at higher extractions.