Featured Roast/Torréfaction de la semaine: Welcome A New Burundian!

This week we are moving to another coffee from Kalico of the Kahawa Link Co of Burundi.  Although this coffee will be on as a regular roast we are listing it as the Featured Roast for this round.

This coffee comes from a processing mill in Gitanga Hill (Town) in the region of Gashikanwa found in the province Ngozi of Burundi. The cooperative that supplied the coffee is the Gashikanwa Cooperative.

Look for similarities between the previous coffees sourced from Kalico. You will find the Gitanga a little sweeter than the Murago, but not lacking in a good acidity.

Crop: 2018 – 2019
Altitude 1850m
Variety: Bourbon
Origin: Gashikanwa

For other related coffees follow this.

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Featured Roast/Torréfaction de la semaine: Ethiopian Yirgacheffe – Misty Valley, Grade 1

The not so common dry processed Yirgacheffe, the Misty Valley returns.

More here.

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Featured Roast/Torréfaction de la semaine: Haitian Blue Mountain

That “too smooth” Haitian is back! Don’t miss the Haitian Blue Mountain! Our Feature this time round.

More on this coffee here.

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Featured Roast/Torréfaction de la semaine: Cuban Caracolillo

For comparison sake the Cuban Caracolillo, the Cuban Peaberry, follows on the last feature the Tanzanian Peaberry. For the feature this time round, we welcome back the Cuban Caracolillo.

I have more on this coffee here.

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Featured Roast/Torréfaction de la semaine: Tanzanian Peaberry – Shiwanda Estate

Welcome back the Tanzanian Peaberry from the Shiwanda Estate. A coffee with some intense bitter chocolate notes with a bit of almost jammy sweetness.

The Shiwanda Estate is in the Mbozi region of Tanzania at an elevation from 1500 to 2000 meters.

Enjoy!

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Featured Roast/Torréfaction de la semaine: Ethiopian Yirgacheffe – Misty Valley, Grade 1

This featured roast is still a little new here at Art Brûlant. We are still learning to appreciate its qualities.

  • Most Yirgacheffe coffees are wet processed. The Misty Valley is dry processed. Dry processing adds different flavours to the mix
  • Most dry processed Ethiopian coffees are not given the Grade 1 rating. The Misty Valley is rated Grade 1 – a notoriously difficult accomplishment!
  • Most Yirgacheffe coffees have high citrus notes. Because of the dry processing look for more fermented, dry fruit notes with some spice.
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Featured Roast/Torréfaction de la semaine: Haitian Blue Mountain

Once again we welcome the return of that “too smooth” Haitian! Don’t miss the Haitian Blue Mountain! Our Feature this time round.

More on this coffee here.

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