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Morningsong Coffee Roasters

Matongo Burundi

Matongo Burundi

PRODUCER: Matongo Station
REGION: Matongo, Kayanza
ELEVATION: 1800 masl
VARIETY: Bourbon

PROCESS: Washed "Double Fermentation" - de-pulped, first 8-12hr fermentation, sent to new tank for second, shorter fermentation, washed, dried on raised beds.

 FLAVOR NOTES: Plum, Black Tea, Dried Apricot, Syrupy

COFFEE STORY: Located just east of the famous Kibira National Park lies Matongo. This lush area sits atop the western edge of the Great African Rift and is ideal for producing amazing coffees. Ripe Bourbon varieties are delivered to the station where they undergo a double-fermentation washed process, which is not common in Burundi. Pristine sorting and washing coupled with this extra fermentation step produces a luscious, syrupy cup.

Size
$20.25 USD
$20.25 USD
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COFFEE PROFILE RATING SCALES

  • "LIGHT" ROAST (LEVEL 1-3)

    Our focus to bring out the distinctive flavors of each coffee often lead to a very light roast level, allowing each coffee's natural notes to sing.

  • "DARK" ROAST (LEVEL 5-7)

    While you won’t find many dark roasts from Morningsong, we do offer a few coffees that lend themselves to a roast-driven profile. Even the darkest coffees we roast will have no exterior oils on them.

  • "SIMPLE" FLAVOR COMPLEXITY (LEVEL 1-3)

    Simple DOES NOT mean boring. Instead, it means that the flavor profile has a dominant single note instead of a layered symphony of notes.

  • "COMPLEX" FLAVOR RATING (LEVEL 5-7)

    Coffees with a high complexity rating will have a myriad of flavor notes that might include flowers, fruits, teas, and spices.

  • "TERROIR" PROCESSING (LEVEL 1-3)

    “Terroir” means “sense of place” and is mostly used for wine, but it applies to coffee as well. Coffees that lean toward the “Terroir” end of the scale are processed in a way so that the flavors of the cup come from the variety, micro-climate, and cultivation as opposed to the processing methods themselves.

  • "PROCESS" PROFILE RATING (LEVEL 5-7)

    Coffee rated higher on the “Process” scale undergo processing steps after picking that can drastically affect the flavor and mouthfeel. These might include sealed, extended, or altered fermentations during multiple stages as well as natural or honey processing.