THE GRAINS
Origin: Burambi - Bujumbura
Roast: Espresso
Car wash station: Burambi
Altitude: 1,171 meters above sea level
Variety: Bourbon
Benefit: Natural
Tasting notes: Sweet and fruity aromas reminiscent of black plum. Honeyed and persistent sweetness and a vibrant, crisp acidity.
HISTORY
Coffee production in Burundi is primarily a small-scale farming activity, with an estimated 30% of households across the country relying on this crop for their livelihood.
The farms are small, less than one hectare, and the average number of trees per coffee farmer is estimated to be between 50 and 250 units, a perfect ratio to ensure timely care of the trees and ensure high-quality coffees.
Arabica coffee is primarily grown on Burundian farms, representing 98% of the national production.
Regarding the cultivated varieties, the one with the highest production is Bourbon, omnipresent in most plantations, where we can also find sub-varieties, such as "Jackson" and "Mbirizi".
100% of Burundi coffee is hand-picked and sun-dried on raised racks.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*
IN 18 grams of coffee
OUT 45 grams in a cup
Time of 26-29 seconds.
Coffee boiler temperature 94ºC,
Water pump pressure 7 bar
*La Marzocco, Linea PB
*Victoria Arduino Mythos One
*Osmosis water, 130 ppm
