Burundi Rimiro
Processing method: natural
Altitude: 1500-1800 MASL
Varietals: Red Bourbon
Tasting notes: sweet, juicy and clean with notes of stone fruit and citrus
Recipe:
Filter
Dose: 20g
Water: 300g
Temperature: 88c-90c
Brew time: 3.00-3.30
Bloom: 60g (35 seconds)
Pour: 60g, 60g, 60g, 60g, 60g (including blooming)
Espresso
Dose: 21g
Yeild: 42.5-45g
Extraction: 26-29 seconds
Batch brew 75g-80g/L
Cold brew 70g-75g/L
Team preference: filter and espresso
Burundi, often overlooked in comparison to its neighboring East African coffee-producing powerhouses, boasts a season that we consider one of the highlights of the annual coffee calendar. The country’s coffee is predominantly produced by smallholder farmers, and a significant portion of this small-scale production is of exceptional quality. Burundi’s coffees are renowned for their super sweet, clean, and often floral characteristics, which have led to a steady rise in its recognition on the specialty coffee map.
This lot originates from several of Bugestal’s washing stations. Since natural lots are labor-intensive to produce, each station yields a smaller quantity of them. These individual lots are then combined by Bugestal to create a delectable, harmonious, and fruit-forward profile.