Mwami - Burundi
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Tasting notes
Melon, marzipan, black tea
Origin
Burundi
Process
Washed
Altitude
1650-1800m
Variety
Red Bourbon
Spotlight on Mwami
A big crowd favourite here at JCT, occasionally featuring as a stand-alone espresso at our roastery and high street espresso bars. For us, Mwami is our go-to home brew, perfect as an aeropress.
Burundi is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. This particular one is from the Busasa coffee washing station located in the northern province of Muyinga.
Busasa's was built in 2014 and consists of 6 full time staff and 150 casual seasonal workers. The station has a total of 151 african drying beds and works with a total of 1,600 farmers that supply cherries from the surrounding hills. The average drying time for the station's naturals is 35 days, and for washed is 20 days.
The vast majority of Burundi coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.
