Buziraguhindwa

Buziraguhindwa

Burundi

Espresso | Filter

Farmers within a close enough distance from the Buziraguhindwa washing station travel there by foot with their cherry to deliver it for processing. This lot is a collection of deliveries from these farmers. The producer separate the coffees both by area and date of picking until it's cupped and approved. They also float and handsort cherries for all premium lots before it is pulped, fermented soaked and dried on raised beds. This coffee imediately had value for its delicate, soft character, red berry fruit and florals.

Fragrant coffee, red fruit and white grape. Light and delicate.
Recipe
Espresso
DOSE Weight TIME TEMP
19,0 gr. 43 gr. 29 sec 94 ºC
Filter
DOSE BREW WATER TIME TEMP
16 gr. 255 gr. 2:45 94 ºC
PHOTOS
DETAILS
  • ORIGIN : Buziraguhindwa, Kayanza, Burundi
  • ALTITUDE : 2000 masl
  • HARVEST : 2016
  • STATION : Buziraguhindwa Washing Station
  • PRODUCER : Salum Ramadhan
  • LOT : CO-2016-14
  • PROCESS : Fully washed - Double fermentation. Cherries are handpicked by the farmers. As a lot of coffees from this country, this lot followed a double fermentation processing : Firstly dry fermented for 12 hours before sorting into 3 to 4 grades based on density. Secondly the wet fermentation take over for 12 to 18 hours (this step is called "soaking"). Finally, the coffee is pre-dried under shade before placed on drying tables, elevated and sun exposed. The drying phase is usually 15 to 20 days long.
  • VARIETY : Bourbon

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