Burundi Murambi Natural
BURUNDI
GAKENKE NATURAL
BLACKBERRY, BLUEBERRY, APRICOT + MANGO
BEAN DETAILS:
ORIGIN: Muramvya, Kiganda, Burundi
PRODUCER: Cassien Nibaruta
ELEVATION: 2,000 masl
VARIETY: Natural (see details below)
PROCESS: Natural
TASTING NOTES: Blackberry, blueberry, apricot and mango.
ROAST TYPE: Light
Farm Level
Murambi Coffee Station - Burundi
Operation Overview
Murambi is an impressive coffee operation managed by Cassien Nibaruta in the Murmvya area near the Mubarazi River. The station processes coffee from surrounding hillside villages (known locally as "collines"). While there's discussion of separating these micro-lots in the future, this year's harvest was blended together by day of delivery.
Farm Characteristics
- Elevation: Approximately 2,000 masl
- Variety: Exclusively Bourbon
- Processing: Primarily fully washed using traditional Kenyan methods
Natural Processing Method
This particular lot represents a departure from Murambi's typical washed coffees, utilizing dry processing: This method involves:
- Leaving the cherry intact throughout the entire drying stage
- Extended drying time of 2-4 weeks
- Enhanced fruit flavors in the final cup
Cup Profile
While dry processed coffees often exhibit heavy fruit characteristics, this lot stands out for its brighter profile—showcasing the exceptional quality control at Murambi station.
Community Investment Program
Several years ago, the station received a cash premium for their exported coffees. Mill owner Cassien Nibaruta invested these funds into a remarkable community program:
- 450 goats distributed to farmers working with the station
- Dual Purpose: Supporting organic farming systems while providing additional revenue streams for farmers
- Ongoing Impact: The program remains active today, continuing to benefit the local farming community
This initiative demonstrates Murambi's commitment to sustainable agriculture and community development beyond coffee production.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?