Light/Medium - Roasted past our usual light African roast to a light/medium, we wanted to bring a bit more sweetness and body to suit other brew methods
Fully Washed - This Magamba is fully washed, and has undergone a single, 13 hour fermentation, before being dried on raised beds for between 20 and 22 days, depending on the weather.
Black Cherry and chocolate together form the dominant flavour with a big body and a citrus and floral finish reminiscent of a washed ethiopia
Magamba is a 2 hectare farm named after the hill upon which it stands, nearby to the town of Kayanza, northern Burundi. Coffee on the farm is grown at approximately 1780 masl, and benefits from both the altitude and the deep, sandy, loam soil that is prevalent in this area. All of the coffee cultivated at Magamba is processed at the nearby Mpanga washing station.
The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies. However, we tend to find Kayanza coffees are more delicate in character and present more floral notes, such as jasmine, rose and orange blossom.
Espresso (18g VST)
in 24 to 26 seconds
40g in, 700g Hot water (95-97 degrees)
100g bloom for 30 seconds, light agitation to ensure saturation.
200g spiral pours every 30 seconds up to the 700g total
All water out in 4- 4:45 minutes