We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.
We like to keep an eye on our friends at Legado. They don't release coffees all that often, as they work on a model where when they find something good, they buy a lot of it. We and many of our customers appreciate that, as it leaves opportunities for enjoying more of their delicious coffees before they run out. Of course, it also means that when they release something new, we know it's going to be good; they never disappoint.
While we've had wonderful coffees of all types roasted by Legado over the years, we have also noticed a bit of a pattern... they seem to have a knack for finding particularly sensational naturals, from all over the world. Needless to say, when we heard about this one, we were very excited. Memories of previous Burundi naturals from Legado only amplified the effect.
This particularly Bourbon single varietal is from the Muyinga province; we've only ever tried one other coffee from there before. It was grown by a large number of smallholder farmers, and then selected and processed at the Nyagishuru washing station of Matraco coffee. We are very excited to taste it!
Phaedon's tasting notes
This coffee is quite subtle, understated you might say... elegant, discrete even. It's like a soft piece of classical music more than a loud electric guitar affair, but if you pay attention, and coax it along with the right brewing parameters, it has some wonderful things to offer.
I'd encourage anyone doing manual brews to think about maximising extraction, and even up-dosing a little. Brew hot, and at higher ratios, with as fine a grind as your brew method permits. If you do, you'll likely find some delicious stone fruit notes - peach specifically - as well as a hint of rooibos, and some subtle, pleasant acidity. My favourite brew was in my siphon. I'd encourage you to try it that way if you have one.
Flavour notes: Fruity, sherbet, creamy mouthfeel
Brewing method Suggestions: Espresso, AeroPress, filter, Chemex, plunger.
Surrounded by around 7000 trees, Nyagishiru can be found in the Buhinyuza Commune of the Muyinga Province of Burundi. As a province, it is one of least populated and lesser-known coffee producing regions of the entire country. Interestingly, the relatively flat land here makes the perfect conditions for the production of naturally processed coffee at good volumes.
This said, Nyagishiru was able to process coffee from almost 850 families this season. These producers received a premium of 18% on top of the local market rate for their harvests, whilst the staff of the station earned almost 60% above the average labour rate.
One of the fantastic partners we work with in Burundi is Zuberi Matsitsi, owner of Matraco Coffee. One of his stations, Nyagishuru, is located in the province of Muyinga. As one of only two stations in the area that process coffee, this station is a vital resource for the region’s coffee farmers and their families.
- Owner: 850 smallholder farmers
- Harvest: March - July
- Variety: Bourbon
- Processing: Natural
- Region: Muyinga
- Country: Burundi
- Altitude: 1,500-1,650 masl