Coffeebeans Burundi Rugori Kirezi Washed 250G
Aromas of brown sugar, apricot
Rugori Kirezi, but what does Kirezi mean? "Beauty". The coffee lot Rugori Kirezi has been rated as the sweetest coffee naturally. Its notes of brown sugar and apricot are strongly felt in tasting.
The Rugori station, where the coffee is well treated, was built in 1978 in Busiga commune. We are therefore more than 1,680 meters above sea level in this coffee production. Rugori means "crown". The coffee station has around 2,000 producers from surrounding villages. The coffees grow very well due to favorable weather conditions. Indeed, the seasonal rains are a great benefit to coffee cherries. The Rugori car wash invests in sustainable development: water and the remaining compost of coffee cherries are recycled and used as fertilizer for other agricultural products. This cooperative of small producers often conducts agricultural training days to learn how coffee and other agricultural products are transformed into young workers.
What is specialty coffee?
Specialty coffee is a top-of-the-range coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.
What is the Score?
The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible defects. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".
Specialty coffee score classes
Ø 80+: very good coffees
Ø 85+: The excellence of the specialty
Ø 88+: The Grand Cru, the Rare
|Aromas||Brown sugar and apricot|
|Roasting||Very light Light Blonde Amber Brown Italian|
|Production region||Busiga, Ngozi Province|
|Coffee farmer||Several producers of the village|
|Altitude||Starting from 1'680 m|
|Type of soil||Rocky|
|Composition||100 % Arabica|
|Color of coffee cherries||Red|
|Harvest period||October to December|
|Fermentation time||10-12 H|