Burundi Nyagishiru from the Polish roastery Paloma Coffee Roastery in Wrocławis a coffee that comes across as lively, juicy, and very fruity. The flavor profile features passion fruit, aloe, grapes, and melon, giving the cup an exotic, fresh, and sweet character. The resulting profile is more pronounced and playful, yet still clearly defined, with a pleasant fruity energy and a lighter, clean structure. The Red Bourbon variety and a higher cupping score of 85.75 further indicate that this is a lot with a distinctive and highly appealing character.
The Red Bourbon beans were grown in the hilly Muyinga region in the northeast of the country, in fertile volcanic soil near Ruvubu National Park. Coffee trees thrive here at an altitude of 1,600–1,750 meters above sea level. Harvesting and processing took place at the Nyagishiru station (CWS), managed by MATRACO. It was founded in 2015 by experienced producer Zuberi Matsitsi, who himself cultivates over 7,000 coffee trees. Coffees from his stations have repeatedly scored highly in the prestigious Cup of Excellence competition, as evidenced by the high cupping score of 86 points.
Processing is done using the dry method, which clearly enhances the fuller fruitiness and juicier flavor profile in this coffee. It is precisely this processing method that helps highlight the exotic notes of passionfruit and melon, the subtle wine-like hint of grapes, and the sweeter, rounder texture. As a result, Nyagishiru feels more open and fruity than more classic washed lots and offers a cup that is sweet, playful, and very memorable.