Burundi / Nyagishiru

This Burundian coffee, which we are releasing now, was chosen by andoh coffee staff through cupping and extraction from three lots of the same natural process.

The qualities that made it stand out from other coffees were:
・Clean flavor (degree of fermentation aroma)
・Smooth mouthfeel
・Long-lasting sweet aftertaste
・Impression changes with temperature
and more.

The red fruit notes characteristic of natural process coffees, reminiscent of raspberries and cranberries, along with a juicy acidity that carries a slight tartness like that found in fine grape juice or red wine, are simply delicious.

I'm delighted to have found such a good lot of coffee that clearly exhibits the delicious characteristics unique to the natural process.
It also makes a wonderful iced coffee, almost like juice.

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Regarding Potato Defect

Perhaps, when you open the bag of roasted beans you receive, you may detect the presence of potato defect, a distinctive flaw of East African coffees. Depending on how the aroma blends, it might even resemble the scent of high-quality craft chocolate (if you take a positive view).

However, the aroma of potato defect when ground is vegetal, reminiscent of snap peas or asparagus, and is an aroma you definitely don't want in your coffee.
If you encounter potato defect, please gently discard the grounds into the trash.

Please consider it an unavoidable law of nature and kindly forgive it.

Roast Level：Light Roast
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【Country】Burundi
【Area】Muyinga
【Processing】Natural
【Washing Station】Nyagishiru Washing Station
【Producer】Small-scale farmers
【Variety】Bourbon
【Altitude】1500m-1700m 

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The Nyagishiru Washing Station (hereinafter WS) is located in Muyinga, northeastern Burundi. Muyinga, despite its high coffee production, has a small number of WS, and is gaining international attention as an area with great potential. 
This WS was built about 4 hours by car from the capital city of Bujumbura, in a verdant rural landscape that reminds Japanese people of their old hometowns. This area is gentle terrain with abundant water resources necessary for processing. It is also characterized by abundant sunshine and relatively fast drying. Coffee is produced here in collaboration with approximately 850 small-scale farmers living in this area. The pulp generated during the processing is redistributed as compost.

Coffee cherries brought to the WS are placed in a floating tank and separated into sinkers and floaters. After that, they are spread out on beds for hand-sorting and then weighed. African beds are used for drying, which takes an average of 25 days.