Burundi Kibingo Filter

Copy of single
Copy of single

Burundi Kibingo Filter

16.00

hot cross buns, marmalade, spice, dried apple, chocolate

Process: Yeast fermentation

Profile: filter
Changing weekly, our single origin coffee brings the most exquisite and refined flavour profiles from all over the world. This offering coming to us from Burundi, produced though the Kibingo washing station, situated 1893 m.a.s.l This washing station collects cherries from over 3500 local farmers expanding over 18 hills in the area, with altitudes ranging between 1700-1900 m.a.s.l. Burundi’s coffee often is said to produce similar characteristics as is neighbouring country Rwanda, due to its similar environmental conditions, and processing methods. Having said that, this months chosen Burundi coffee is a little different, using a yeast fermemtaion process. This unique process, involves the addition of a commercially released dry-yeast (Cima) into the fermentation tanks during the wet-processing, resulting in a more consistent break-down of coffee mucilage after de-pulping. (this process usually occurs naturally, hence uncontrollable in consistancy).

Why we love it,

Whilst coffees produced though the kibingo washing station are already intensely aromatic, fruity and bright, the addition of controlled yeast, has resulted in a very smooth, clean balanced cup. With great pronounced fruit and spice , resembling flavours of hot cross buns.

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Region

Kayanza, North Province 

Process

Yeast fermentation

Roast Profile

filter roast

Tasting Notes

orange, spice, raisins, dark chocolate