{"product_id":"burundi-colline-rugembe-coffee","title":"Burundi Colline Rugembe","description":"\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eVersatile Burundi that roasts easily, with convincing bittersweetness and bright accents in both brewed coffee and espresso. Caramel, dark chocolate truffle, brisk tea note, spiced cocoa. City+ to Full City+. Good for espresso.\u003c\/p\u003e\n\n\u003ch2\u003eCupping Notes\u003c\/h2\u003e\n\u003cp\u003eI tried this season's Rugembe as espresso first, not because I knew it would be a knockout (it is!), but because I needed a little pick me up to get me through the day. I was sure glad I did! Full City shots have the kind of bittersweet, bright character I love in espresso, a lot like a classic high grown Antiguan coffee from Guatemala. It reminded me just how versatile Burundi coffee can be.\u003c\/p\u003e\n\n\u003cp\u003eThe dry fragrance has smells butter cream frosting and brown sugar, with delicate accents. The wet aroma smelled simple and clean, with layers of raw sugar, and a hint of tea. The brew follows suit, with convincing sweetness in all our roast tests, sugar in the raw, caramel, and butterscotch, followed by a malty note. The brew is well balanced and refreshingly simple, the acidity being a bit more forward in the lighter roasts, but not \"bright\" per se. More like brisk lemon tea, with a slight grabby aspect in the finish.\u003c\/p\u003e\n\n\u003cp\u003eFull City roasts show bittersweet notes that are balanced by a sweet underlay, a bit like inexpensive chocolates (think Lindt dark truffle, and Hershey's \"Extra Dark\"). Espresso shots are rich with dark chocolate syrup flavors, highlighted by tart lemon and a spiced cocoa powder finishing flavor. Really excellent as single origin espresso and would make a great base for cappuccino too.\u003c\/p\u003e\n\n\u003ch2\u003eOrigin \u0026amp; Farm Notes\u003c\/h2\u003e\n\u003cp\u003eThe coffee washing station at Rugembe Hill is not the highest altitude site we're buying from in Mutambu, but it was certainly one of the best we cupped when visiting last Summer. It's worth noting that while the wet mill isn't all that high up, the steep mountainside quickly reaches up toward 2000 meters where the coffee is grown. All of the lower altitude coffee near the wet mill is processed separately as a different grade.\u003c\/p\u003e\n\n\u003cp\u003eThis is the first year we've bought coffee from this group, going all in with 4 lots from their various coffee processing sites in the region. The coffee is depulped using a 3-disc depulper, fermented with water and graded in long cement washing channels. Before drying on long, raised drying beds, the wet parchment drip-dries on small screens where any physical defects that can be identified by sight are removed.\u003c\/p\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying Method:\u003c\/strong\u003e Raised Bed Sun-dried\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A1\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e .2 d\/300gr, 15-17 Screen\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast Recommendations:\u003c\/strong\u003e City to Full City+\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended for Espresso:\u003c\/strong\u003e Yes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e GrainPro Liner\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e 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