Ngozi, in northern Burundi, is known as a regular near the top of the Cup of Excellence.
Ngozi, in northern Burundi, is known as a regular near the top of the Cup of Excellence.
At 1,600–1,900m, Bourbon-lineage coffee is processed both washed and natural.Clean, with conspicuous sweetness and a tea-like lightness — peach, apple, honey — it is a region that has shown the world what Burundian specialty can do.
Ngozi has sent winning lot after winning lot to the top ranks of the Cup of Excellence in Burundi — an origin of proven ability. Clean and sweet, with peach- and apple-like fruit on a tea-light frame: that is the profile behind the results. The stable operation of its central washing stations (CWS) is a major factor in holding quality steady.
Burundi has traditionally centered on washed processing, but natural micro-lots have been increasing in recent years, with Ngozi leading the way. Naturals add swelling berry sweetness to the washed style’s tea-like finesse. Lining up one farm’s different processes is part of the pleasure of this origin.
To favor the delicate sweetness and fruit, roast light to medium and extract clean. Water at 92–94°C on a paper drip lets you enjoy it the way you would fine tea.
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