BURUNDI
Kibingo Oro Yeast
- Country:
-
BURUNDI
- Flavor profile:
- Plum, Strawberry, Green apple, Orange
- Processing:
- Washed with Oro yeast for 96 hrs
- Sweetness:
- 6/10
- Acidity:
- 6/10
- Bitterness:
- 3/10
- Variety:
- Red Bourbon
- Score:
- 86.5
- Our recipe for V60:
-
grind size on EK43 - 8;
coffee: 16g;
water: 260g at 98℃;
50g - 30 sec bloom;
50g at 0:30;
50g at 1:00;
110g at 1:30;
Total brew time ~ 2:30.
- Roaster's comment:
- «Could be just typical washed Burundi. But Oro yeast that was added for 96 hours makes it more complex and bright in final cup.»
Roasting
Packaging
How to grind
424,00 ₴
305,00 ₴ when buying any 16+ packs
About coffee
About farmer and farm:
Kibingo washing station settled in Kayanza region, Burundi.
Most coffee trees in Burundi are Red Bourbon.
Smallholder producers of the region work Greenco company, that owns the station. Average producer sells 200-300 kilos of cherries annually.
Process: fully washed with Oro yeast for 96 hours.
All coffee’s selectively hand-picked and sorted.
Then pulped.
After that cherries are placed onto fermented tanks. Oro yeast is added to the tanks. Tanks are left to ferment in this environment for approximately 96 hours.
Then coffee is run through washing and grading canals, and then go to drying.
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