Monday, July 29, 2013

Burundi Kirimiro Teka

Today is the 48 or so hour mark on the coffee from Burundi. You can read about the coffee on Sweet Maria's site, and its origin.

I roasted it up to a slightly darker roast, to where the beans are a reddish brown. The nuttiness of the coffee really comes out strong at this roast. There isn't much fruitiness left to it, but I do taste the caramel when I French Press.

I still like the Javanese coffee more.

However, the Burundi does well in the Moka Pot. Its low on acid, and still maintains that nice nuttiness. It also has a nice brown color.

It seems, the darker the coffee, the less I will like it.