Burundi Kinyovu (Custom Roast)

Cupping Profile: Pineapple, hibiscus, green tea, toffee
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Light Roast

Light Roast

Flavor Profile: Depending upon the coffee, the acidity can be sweet or a little sour at this roast. During roasting, acidity peaks in the light roasts and decreases as roasting continues. At this roast level you can experience more of the flavor of origin. For us, this roast lends itself very well to naturally processed coffees and select African varieties where the brightness and fruitiness can shine through.

Light/Medium Roast

Light/Medium Roast

Flavor Profile: When coffee hits this step of the process, the aroma gets stronger and the body starts to develop. The acidity has just started to decline but remains very bright and sweet. It can almost taste like there is sugar in your coffee. The roast also tends to be very fruity and wine-like.

Medium Roast

Medium Roast

Flavor Profile: This is the number 1 roast profile in the United States. Roasting your coffee in this range is the equivalent of ordering your steak medium. At this degree all the elements of coffee are coming into balance. The acidity is more balanced; there is fuller body, and aroma is at or near peak for that particular coffee. Though a little more subdued from a lighter roast, there is still the prevalence of bright and fruity characteristics, however the element of richness and chocolaty undertones have started to enter.

Medium/Dark Roast

Medium/Dark Roast

Flavor Profile: This is the point where the beans are at or just past their 2nd crack and the oils will start making its way to the surface of the bean as you can see the spotted oils on the surface. The fruitier and citrus flavors have given way to richer, bittersweet, dark chocolate undertones. This coffee is at its most aromatic point with full or syrupy body.

Dark Roast

Dark Roast

Flavor Profile: At this point, all the brightness and fruitiness of coffee has left. The coffee is rich, chocolaty, can be bitter, with smokey and woodsy flavors. There is also a very full / syrupy mouthfeel. While this roast level can produce pleasurable flavors, it is very hard to distinguish the flavor characteristics from a farm, region, or origin in which the coffee is grown. Many roasters will roast dark roast because it requires less skill and mastery to roast. Also, this level of roast can mask the taste of lower quality and cheaper coffee beans.

Airis Coffee Roasters – Burundi Kinyovu Coffee Beans

Country: Burundi

Province: Kayanza

Altitude: 1800 meters

Variety: Bourbon

Process: Washed and sun dried on raised beds

Cupping: Pineapple, hibiscus, green tea, toffee

This direct trade micro lot Burundi coffee from the Kinyovu Wash Station is an IWCA certified women produced coffee. The International Women’s Coffee Alliance (IWCA) leads women’s empowerment in the international coffee industry by supporting and growing a network of self-organized, self-governing, women-led chapters across the globe.

These Burundi coffee beans are made up of many small farms. Many times, a farmer may only have 25-50 coffee trees per farm therefor it is so important that we pay a premium for this coffee in order to ensure a living wage. The coffee cherries are handpicked every morning, sorted and delivered to the washing stations (wet mills) in the afternoon and throughout the early evening. Each farmer’s delivery is processed daily, thus producing micro-lots that can be traced to a specific hill. The results of such a caring process are really phenomenal in the cup. This really is a cup that shines with bright pineapple and sweet acidity but also leaves you with lingering flavors of toffee and hints of chocolate. Not only is this a must try coffee, but the social impact of your purchase really makes a difference.

Burundi Kinyovu (Custom Roast)

Burundi Kinyovu Coffee Beans

This direct trade micro lot coffee from the Kinyovu Wash Station is an IWCA certified women produced coffee. The International Women’s Coffee Alliance (IWCA) leads women’s empowerment in the international coffee industry by supporting and growing a network of self-organized, self-governing, women-led chapters across the globe.

This coffee is made up of many small farms. Many times, a farmer may only have 25-50 coffee trees per farm. The coffee cherries are handpicked every morning, sorted and delivered to the washing stations (wet mills) in the afternoon and throughout the early evening. Each farmer’s delivery is processed daily, thus producing micro-lots that can be traced to a specific hill. The results of such a caring process are really phenomenal in the cup. This really is a cup that shines with bright pineapple and sweet acidity but also leaves you with lingering flavors of toffee and hints of chocolate. Not only is this a must try coffee, but the social impact of your purchase really makes a difference.

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