Berry jam and cocoa on the dry aroma; sweet strawberry and red-grape fruit on entry; raisin and caramel sweetness through the middle with a gentle winey note; a round body; and a milk-chocolate finish.
Buying Tips
Natural process: Burundi traditionally washes its coffee, but washing stations now also produce naturals on African raised beds, with richer fruit than washed lots
Region: Ngozi lies east of Kayanza; together they form Burundi's main northern growing area
Harvest: The main picking season runs roughly March to June
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
Technique: Avoid very hot water so the natural's ferment doesn't dominate