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  • BURUNDI KIGERI NATURAL

Burundi Kigeri Natural

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Burundi Kigeri Natural

Burundi Kigeri Natural

In the initial landed sample, this coffee was a bit of a wall-flower. Shy, sweet, and a little mead-like. Like all things in life, there is mead and there is mead. I cannot recommend the latter enough. As soon as this got into a professional-sized roasting drum my hopes were confirmed and this is delicate and beautiful.

Top Trumps:

Name: Kigeri

Mill: Izuba Meaning “sun”☀🌞 in Kirundi. 
Location: Runinya, Kabarore Commune, of Kayanza Province, Northern Burundi

Station Manager: Ntama Appolinaire

Varietal: Red Bourbon

Processing method: Natural,

The altitude of the farms: 1500-1700 masl
Average plantation size: 1-5 acres
Roast: Light Filter, cool dropped for development.

Cup Potential: 🥣

|Aromatics: Ripe and fruity | Body: creamy| Acidity: Soft, sweet and delicate|

Soft, sweet honeyed fruit sugars. A hint of summer florals and black pearl tea, with incredible delicate acidity. On cooling, possibilities of mead, licorice, and black tea.

Filter Recipe:

In batch brewing, we have been getting some great results at 60g per litre. Depending on what you want to experience in the cup and how good your water is should define how much coffee and how fine you grind.

Espresso Recipe: Starting at 93C

Milk-based drinks: 1:2 (16-18g of coffee into 32-35g of espresso) in 26-30-ish seconds

Espresso: 16-18g of coffee into 45-50g of liquid in 30-36 seconds.  This is where you get that compressed juicy intensity that espresso does quite unlike anything else. Soft, sweet winey acidity. Ripe and juicy.

Surprisingly this cuts through into 9oz of whole milk if that’s your leaning. The smaller the milk drink the riper and boozier the drink becomes, yet still holds its acidity.

About Kigeri:

This coffee is sourced from our friends at Raw Material Coffee. RM is all about reinvesting profits in infrastructure that is to the benefit of producers and their futures.

Kigeri is one of three colonies in the hills surrounding Izuba washing station. Izuba employs 2 full-time staff and 25 during the harvest period. Each volume of cherry sold to Izuba is recorded by producer and hillside, showing the minute variances in profile from locations surrounding the washing station. The station aims to provide premiums where possible to not only the farmers but the station staff also. The employees were paid 25% higher than other local washing stations and 33% more than the national average salary.

SKU: 2316O2 Categories: , ,
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