Burundi- Mpanga (Honey) - Filter
Last year we sourced the incredible Kibingo, which also came from the same region (Kayanza), which was famed for it's quality coffee output.
This year we have chosen two versions of the same coffee from Mpanga with different processes, to demonstrate the diversity and impact of their different processing techniques. This version is the honey process.
Why did we buy this coffee?
Mpanga natural (id2) was one of a series of excellent lots we cupped, when choosing our new season African filters. Kenyan coffee is prized for it's intensity & high acidity, but many Burundi coffees offer many of these characteristics too. Mpanga is a great example of this. This is the second of two lots we chose, to demonstrate as opposite ends of the spectrum that Burundi coffees offer.
What's good about it?
This coffee offers delicate flavours, complex acidity and silky mouthfeel. We wanted one of the lots to focus on complexity over intensity (opposites!), and this one fitted the bill perfectly.
What's the best way to serve this coffee?
Great as a batch brew or full immersion (such as a cafetiere), but excels as a pour over, especially as a V60 which brings out it's toffee intensity.
Mpanga processes roughly 1,500 tonnes of coffee per season, with each producer lot separated and named according to the hillside upon which the coffee was grown. Under Jean-Clement's guidance, Mpanga has achieved incredible results at the Burundi Cup of Excellence, finishing 1st and 3rd in the 2014 competition.
The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies. However, we tend to find Kayanza coffees are more delicate in character and present more floral notes, such as jasmine, rose and orange blossom.