Today’s coffee hails from Beneficio Bella Vista, a mill in Antigua which processes coffee grown by many small producers in the surrounding areas. Bella Vista is owned and run by Luis Pedro Zelaya, a fourth generation coffee producer, miller and exporter—a man who has come to […]
Tag: ReAnimator Coffee
TG-LAB is a Guatemalan owned and operated coffee laboratory that is solely dedicated to the creation of specialty coffee. TG-LAB’s work is rooted in the principle of traceability, which they define as knowing where coffee comes from and who produced it. Based on this principle, TG-LAB has created […]
The BUMOCO (Burundi High Mountain Coffee) Society owns and operates the Nyamasaka and Nyagashiha washing stations where cherries are collected from over 200 small farmholders of the Burambi and Buyengero communes. Both the Nyamasaka and Nyagashiha washing stations are located in the Burambi Commune, in the Bururi Province approximately 2 hours from Bujumbura, the capital of Burundi.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Burundi Nyamasaka, from ReAnimator Coffee in Philadelphia, Pennsylvania, courtesy of Craft Coffee. Feel free to pull up a chair.
region: Burambi, Bururi, Burundi
farm: Nyamasaka Washing Station
producer: smallholder farmers
association: Burundi High Mountain Coffee Society
elevation: 1500 meters above sea level
process: fully washed, raised bed dried
The aroma of the Burundi Nyamasaka is unreal. So sweet, so pleasing, something so comforting about it as scents of honey, vanilla, cane sugar, and citrus greet the nose.
I’ve only taken a few sips of the cup so far and I can already tell that I am going to really, really dig this coffee. From the very start, this is a sugary sweet and complex coffee that is so fantastically delicious. A medium-bodied coffee with a smooth, buttery mouthfeel glides over the palate, pleasing the taste buds with notes of vanilla, nougat, toasted marshmallow, and caramelized brown sugar.
As the cup cools, it gets much lighter in body as the overall flavor profile goes from sugary sweets to tart fruits. What bridges the gap between the two extremes is the mellow sweetness of coconut, cherry, and banana. From there comes the tartness of clementine and a stunning white grape acidity. The coffee does, however, return to its former glory at a certain point, as honey and dark chocolate follow through the finish.
Medium body; buttery mouthfeel; tartaric acidity; clean finish.
I don’t get to cup a whole lot of coffees from Burundi here at the Table; which is a drag, because I absolutely adore the coffees that are produced there. There is close to nothing that compares to a really great Burundian coffee.
And folks, let me tell ya—the Burundi Nyamasaka, from ReAnimator Coffee, is absolutely dynamite.
Prepare to enter another dimension. A dimension not only of sight and sound, but of coffee. With the witching hour now upon us, I submit for your approval this Halloween and beyond: a collection of seven spooky roasters with coffee so scary good, they’re guaranteed […]
Coffee subscription services are THE hot new thing in the industry, currently. And why not? With all those Fill in the Blank of the Month clubs that have been around for years, why shouldn’t specialty coffee be given a fair shake too? Coffee subscription services—and […]