Halfwit Coffee Roasters

Burundi Buhorwa

17.00
HW Burundi Buhorwa 001.jpg

Burundi Buhorwa

17.00

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The tiny landlocked country of Burundi borders the Democratic Republic of the Congo to its west and Rwanda to its north. Like its neighbors, Burundi’s economy relies heavily on coffee exports, and yet logistics in this unstable country can be extremely difficult to navigate. Despite these logistical difficulties, coffees from Burundi have been steadily improving year to year. The Buhorwa washing station consistently produces top quality coffee (just ask Cup of Excellence) and this is one of the best lots to date. The combination of high elevation, good soil, and a very thorough sorting process brings together a truly beautiful coffee. We taste bergamot, golden raisin, and brown sugar sweetness.


BEAN SPECIFICATIONS

PRODUCER: 816 Smallholder Farmers
REGION: Muramvya
ELEVATION: 1700-1850 MASL
PROCESSING: Fully washed
VARIETY: Bourbon, Jackson Bourbon
NOTES: Bergamot, Golden Raisin, Brown Sugar

 

NOTES ON BREWING

This particular coffee is fairly delicate for a Burundi, and requires a slightly higher dose to accentuate its naturally fruity and floral characteristics. While a heavier dose is necessary to push the fruit, brewers must be cautious to limit their drawdown times; a long drawdown will drastically muddle the Kiryama’s delicate flavors and diminish the coffee’s clarity. On the whole, a grind setting that is a notch coarser than usual will do the trick on each brew method.


SUGGESTED BREW SPECS

FETCO

Brew ratio of 1:16.6
Water at 203F
4 minute brew time: 15% prewet

V60

23.5g ground
coffee : 400g of water
65g bloom for 50 seconds
Total pour time of 2:30 Total brew time of 3:20

CHEMEX

31.5g medium ground coffee : 500g of water
70g bloom for 50 seconds
Total pour time of 2:35 Total Brew time of 3:40

AEROPRESS

15.5g fine ground
coffee : 220g of water
50g bloom for 30 seconds
Use paddle to incorporate at 20 seconds
Total immersion time of 1:10. Slowly plunge to 1:50


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