FARM HISTORY
Burundi has started producing coffee back in the 1930s and it has been the country’s primary export service. Producing fully washed specialty coffee has turned into tradition resulted in the country being a home for the developed infrastructure of washing stations.
Today, Burundi employs the strict process of washing high-quality cherries by first soaking them in water then removing floaters. Then, they leave cherries spread to dry for 2 days. During this period staff sorts all immature and overripe cherries out. The remaining cherries are then laid over the raised sun tables to complete the process for up to 30 days. The availability of the sun affects the process.
TASTE PROFILE
Plum, orange peel, creamy body, toasted nuts, silky and smooth, sugar cane sweetness
FACTS
Origin: Burundi
Region: Kayanza
Altitude: 1,700 - 2,000 m
Variety: Bourbon
Process: Washed
Recommended Brewing:
1. French Press
2. Dripping (Chemex, Filter)
French Press
Dose: 18g coffee
Yield: 300g
Water Temperature: 85-92C
Brewing Time: 04:00 - 04:30 mins
Drip Coffee
Dose: 18g coffee
Yield: 36g
Water Temperature: 85-92C
Brewing Time: 04:00 - 04:30 mins