Recommended Roast Level
Full City (Medium)
Two major flavor profiles came to light immediately as we were cupping this coffee: a great rounded bitterness paired with a juicy fruited sweetness. Exactly as you’d imagine marmalade, this coffee brings crisp rounded orange-zest-like flavor notes to the forefront with a really nice and subtle peach-like backend.
Agahore Coffee Production
This coffee comes from the Agahore farm and wet mill site in Gaterama village, located in the Gitega area, Bugendana Commune. With the Mubarazi River running through the land, they have good access to clean water for wet processing. That's a bit of a moot point for this particular coffee, a dry process lot, processed in small batches in order to isolate some of the best resulting cups, and using no water whatsoever. Dry process, often referred to as "natural process", is when you lay the whole cherry to dry rather than removing before drying. It's the oldest method of processing coffee down to the green seeds/beans, and tends to impart fruit flavors as a result of the fermentation that occurs within the cherry and longer time it takes to dry the coffee (upwards of 3 weeks). We found the berry sweetness to be compelling at varying roast levels, and as intense as any of our dry process coffees from other East African origins. The cultivars planted are mostly Bourbon, but they are also growing a small amount of Gesha as well as a couple others.
|Roast Level:||Full City (Medium)|
|Flavor Notes:||Marmalade, Cacao Nibs, Peach|
|Recommended Brew Methods:||Pour Over, Drip, Espresso|
|Country Region:||Gaterama Village|
|Producer:||Agahore Farm & Wet Mill Site in Gaterama Village|