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BURUNDI Buzira Muruta (CHOICE)

$18.00
Description
This is a lovely dry processed coffee, with a lot of subtle fruit character and no booziness to be found. It tastes of plums and raspberries and is elegantly sweet and pleasantly clean in the finish.

The fermentation tanks and washing channels are immaculate, parchment dries in thin layers on well-organized beds, and Salum pays well above average for both daily labor and cherry deliveries from local farmers, in this instance separating the lot from a single community called Muruta. Each station is also surrounded by a multi-purpose farm, serving as test plots for new varieties and as examples of a well-run garden for local smallholders. He also recently completed his own mill, which he calls Trust Dry Mill, located nearby which helps ensure better efficiency in processing, storage, and exporting. Buzira (full name: Buziraguhindwa) was his first washing station, established in 2009, and now has around 3000 contributing farmers.

Salum Ramadhan is a self-made man, and a native of Kayanza, where he seems to know everyone. Kayanza is in the heart of Burundi’s coffee production area, second only to neighboring province Ngozi in total production volume. Coffee is the country’s leading export product, both by value (65%) and volume (90%), followed by tea, cotton, and sugar. The potential for quality arabica is incredibly high: ideal climate and growing conditions combined with old-growth heirloom varieties yield exceptional flavors. Political instability and logistics challenges continue to be the greatest stumbling blocks for access to the specialty coffee in the country. But with people like Salum leading the charge, we can see the pendulum swinging towards positive change.

Incoming coffees, mostly grown by local smallholders who are paid for cherry delivery at the washing station, are washed and floated for density before processing, even for natural process coffees. The naturals are then dried in a single-cherry layer spread across a vast network of drying tables.

Brewing Tips

You have in your hands some of the freshest roast coffee you can get, so how do you do justice to it and get the best to your cup ?

 

Resting:

Although it can be so tempting to grind (more on that in a moment) your beans and brew up, there is some evidence to suggest that allowing your coffee to relax for about a week after the roasting date can help enhance some of the more subtle flavours, particularly in the case of those "fruity blueberry" Ethiopian varieties. It's not going to taste bad but it might taste better in a subtle way.

As with humans, too much rest can be a problem - after about thirty days from roast date your beans will start to lose some subtle characteristics. Unlike wine, if it has been resting for a year, then don't expect too much.

 

Grinding:

Yes, it can be problematic adding another piece of equipment to your already cramped counter tops but this one is worth it. You should be grinding to order as part of the coffee "ritual". Tempting though it may be to re-use a whirly blade spice grinder (often sold as dual purpose) or buy the cheapest grinder you can find, hold out for something that is at least a burr grinder (conical or flat doesn't hugely matter at this point) from a reasonable manufacturer - OXO, Cuisinart, Kitchen Aid, Baratza, Eureka are some names that come to mind.

What's wrong with whirly blade grinders ? Well, as you can tell, they resemble upside down lawn mowers and their contact with the beans is going to be random at best. You are going to get larger and smaller chunks of bean depending on the quantity and grind time. That's going to be a problem when brewing as the finest will extract quickly and the coarsest not as quick, if at all. So this results in uneven extraction which can affect the overall balance of the taste. A burr grinder, like a flour mill, is more even and consistent.

Depending on your brew method, you may want to experiment with different grind settings, usually for non-espresso you are looking for something between coarse sand and table salt. For immersion methods like French Press, usually you want to be at the more coarse end of the grind.

 

Water:

Taste the water you are going to make coffee with. Is it off or less than palatable ? Well as coffee is 98% water, if the water tastes bad by itself, your coffee isn't going to be great either. Use either bottled water or a filter system to remove the chlorine smell/taste that is present in many municipal water supplies.

 

How Much Coffee:

Try and resist the urge to use the "scoop" per cup method - grab your kitchen scales or buy a cheap one which can measure to 0.1 of a gram. The problem with the scoop is it is by volume so that can change by up to 10% depending on your grind level. The average scoop is probably 10g.

A good starting ratio is 60g of coffee per liter of water. You can make your coffee stronger or weaker depending on your taste but start there and adjust the grind if your coffee is sour or bitter before changing the amount.

If the coffee seems bitter you have  likely over extracted and should grind a little coarser. If sour, you under extracted and should grind a little finer.

Filter paper or metal permanent:

A number of coffee machines now come with a permanent metal filter as an alternative to using one time paper filters. Depending on your personal ecological stance, you might prefer the reuse of the metal. This will likely result in a more "bold" coffee taste as some of the coffee oils that add "body" will not be absorbed as they would with a paper filter and will find their way into your cup. This might be suitable if you like a lighter roast but may get too heavy with a darker roast. Try and avoid reaching for the sugar or creamer to compensate if a paper filter would save the day.