Burundi Kinama Hill One Roast
Burundi Kinama Hill
Once again we have got Burundi Kinama Hill, this delicious juicy coffee, from our friends at Omwani which, if you follow the link, translates from Bukonzo (Ugandan) to “coffee!”. Now there’s a surprise?
This coffee is deeply sweet and would pass as a washed coffee, out of milk. If coffee was a season, then this coffee is like drinking mid-summer, tasting ripe, sweet and balanced. I have cupped this and brewed it 4 times in the last week and it is getting sweeter by the day.
Top Trumps:
Mill: Kinama
Area: Bujumbura, Burundi
Varietal: Red Bourbon
Process: Natural. Sun-dried, Raised beds, over 28 days approx.
Soil: Sandy, Loam, Clay
Average farm size: 1-5 Acres
Average Farms per lot: 500-2000.
Roast: One Roast
Filter Profile
|Aromatics: Dark chocolate, Ripe fruit |Body: Creamy on cooling| Acidity: Soft|
From the first point of consumption (ie very hot) the soft, sweet acidity is just gentle, oddly like a perfect washed coffee. Deep, soft, ripe stonefruit with a limey finish. As the liquor cools, the magic unfolds. So much sweetness, with greengage and lime, opening up with just “more sugars” reminding me I am still drinking a natural.
Filter Recipe: 60-65g per litre
Espresso: This coffee was set up at 95C
In espresso, you will see below, that Kinama Hill is shy in milk, making great sweet espresso and a fantastic filter. I set this coffee up on a La Marzocco Linea Classic S and used a Mahlkonig E65s. I recommend some top burrs on a home machine/grinder setup. I have also tried it on a standard Niche home grinder and it worked consistently on “15” if that helps anyone.
Recipe for milk-based drinks. 18g of coffee into 33-34g of espresso.
8-9oz Milk-based drink: Creme Brulee’
5-6oz Milk-based drink: Creme Brulee’ Stone fruit
Espresso Recipe:
17-18g into 60g in 30-35 seconds 50-60ml. This is where personal preference comes in. I tried this as a short juicy espresso and it lacked something. Extending the liquid in the espresso became more like the best bits of the filter. There is nothing to say that you couldn’t increase the brew temperature, which could make your life easier. More liquid was more for me. Stone fruit, fructose, lime.
Farm Stuff
Kimani Hill washing station was built some 4 km away from the main Migoti Hill station. Moving the coffee cherries to Migoti was starting to negatively affect quality, so Kinama was built to service the farmers on this part of the mountain. It is one thing to manually harvest coffee on a mountainside and another to carry your crop 4 km away and start processing it at the end of the day. In the first year, there wasn’t enough water to process coffee at Kinama Hill as washed, today, we are actively seeking out this natural as it is one of the sweetest around.
Let us know how you’re brewing here
