Takesi, a washed process coffee from Burundi, is roasted by Coffee Collective in Denmark. We are tasting the Catuai variety — they also offered this coffee in a Gesha variety. Their tasting notes are lychee, apricot, and honey. We chose to brew this coffee on the Kone with a 1:15 ratio of coffee to water.
40g coffee — medium grind
600g water — just off boil
30 second bloom (85g)
Finished pouring at 3:00
Finished draining at 4:00
We found the provided tasting notes for this coffee to be spot on — lychee, apricot, and honey. In the dry aroma, we smelled pomegranate as well and theorized the resulting cup might be on the acidic side, but the cup itself is incredibly balanced — stone fruit flavors playing off of a mild orange marmalade acidity, and finishing with notes of vanilla and brown sugar.
This is a special coffee — one that you could enjoy every day without thinking twice, but also one that keeps giving the more you drink. Incredibly balanced, with layers of sweet fruit flavors.