Burundi Dry Process Nyabiraba Kinama

Was impressed by the review from another enthusiast so bought a pound of Burundi dry process Nyabiraba Kinama and it did not disappoint. The other reviewer liked it even more than me, but my experience was similarly delicious with gentle fruit flavors expected in a natural process. There was gentle sweetness, pleasant bitter tones and a not-so-lingering finish, compared to some Kenya or Ethiopia counterparts, which is just fine. My mediocre palate might not be able to distinguish this coffee from a high quality Central or South American natural, which is a compliment. Burundi coffees are newer to me and they’re living up to all the hype! Roaster: ROEST L100 plus Profile: SM Inlet Air Temp 3 100gr Batch size: 100 grams Weight loss: 12.7% Roast level: City-City+ (light-ish) Rest period: 5-10 days Grind: Coarse, flat burrs, 100 RPM Brew method: V60, Cafec Abaca, 205 F, 1:16 ratio; 30 sec bloom, a vigorous pour, then a gentle pour.

The Burundi Nyabiraba Kinama has moved to the top of my favorite list. Roasted beautifully at City, which brought out the berry and mango flavors. Excellent after 5 day rest .