Friday, November 12, 2010

Cupping Burundi Kayanza Bwayi

A Preview
It was about time that I cupped this fantastic coffee. But, if I was going to cup it, I might as well do a bit of investigative sampling at the same time. So, I roasted this same varietal four different ways, do different roast levels: Full City @ 4'25", City+ @ 4', City @3'45", and City- @ 3'30". Pictures can be found on my Facebook page. I apologize for not posting the pictures here, but if you have terrible internet speed you feel my pain and share my burden. 

What's to come:

A first for me, both for roasting and tasting. India's seem to be very rare.

This is another first. Tanzania's are almost always sold as pea-berry, but there is no reason that a "flat-bean" cannot be equally exceptional. This ought to be a great learning experience. 

A solid varietal here. There are very few ways to lose with this coffee. This will be a sure thing in the midst of the other two "exotic" coffees. 
For those of you waiting for my capstone paper in the History department of the University of Missouri, I'll be posting that in the next month. Its title: The 17th Century British Coffee-House: "Penny Universities" or "Seminaries of Sedition"?

Lord, thank You for the great coffee and the ability to purchase and consume it. Bless those that have worked so hard to propagate this coffee and make it available for me. Keep my head deflated and on straight. Here we go. 

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