How is your espresso today?
This is my first shot of this Burundi, 90 minutes post roast.
18g in → 21.7g out (1:1.21 ratio) | 7s first drops | 34s total
Tasting notes:
burgundy wine fruits
blueberry
coriander
baked peach
caramelized orange peel
chocolate
saffron
strawberry fruit leather
umeboshi
hibiscus
salted caramel candy
lemon-lime
plum
mandarin orange
raspberry
peach berry paste
*Burundi Ngozi Bavyeyi IV natural
by CaffeDBolla
18 Comments
This is the info I need from a coffee post. OP is my hero.
It always amazes me how people can extract these flavors out of coffee, i would be just sour and bitter.
Highly doubt you’re tasting all that 90 minutes off roast. Takes a week at least for a lighter roast to develop a good flavor profile.
I’m suspicious that you actually got notes of caramelized orange peal. You sure it wasn’t the notes of salted caramel candy mixing with the notes of mandarin orange?
Green source?
This looks so good
I don’t even know what almost half of those taste like, so you could completely lie to me, and I would have to base your word on it Hahahaha.
You’re just going to tease us with a glimpse of that sexy Kees?
No notes of graham cracker? Throw that batch out.
I have a burundi bavyeyi from partners coffee. Anyone tried that?
Lol there is exactly -1 coffees that have that many tasting notes. Maybe don’t eat a bag of jelly beans before drinking coffee next time?
Soooo to sum it up: fruits, spice, floral.
Tf out of here with the umeboshi
I like those reviews because you can say whatever you want. If someone else disagrees, “it’s personal taste”.
No Woody No cereal – it’s for the bin
My tongue taste bitter and sour. I trust my tongue over other human.
Curious to know what one would expect to pay for this and if you would walk the drinker through the notes if he asks. At least explain how you should try to approach it
Yeah, cut the bs
For all of the people who say “I don’t think you can taste those things”, do you also drink wine and have the same suspicion about Sommeliers or Masters of Wine, or the same incredulity for a Cicerone, or the same mocking skepticism for a Master Distiller of Scotch, and yet coffee is 2-4x more complex than wine?