Crisp and sparkly champagne and aromatics of oolong tea upon cooling create a subtle but experimental experience reminiscent of spring. This reminds me of a sweet perfume, with light aromatics and soft florals like jasmine. It evokes feelings of sitting underneath trees with fresh sprigs and soft leaves growing just after the depth of winter has left. It’s a straightforward coffee with layers of citrus notes, soft chocolate, dried cranberry, lemongrass, caramel, and a black tea-like finish.
An ideal candidate for a pour over, it will show off its subtlety in the best way. Don’t let this stop you from trying it on batch brew or espresso though, as there is so much to discover in this honey processed Burundi coffee.