Single Origin: Buziraguhindwa, Burundi

£9.50 

  • Single Origin: Buziraguhindwa, Burundi
  • Single Origin: Buziraguhindwa, Burundi

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Single origin from Buziraguhindwa, Burundi

The coffees from the Buziraguhindwa washing station are easily as delicious as they are difficult to pronounce. Gentle flavours of sweet citrus and spice make this the perfect filter coffee for any time of day and any brewing device.

Flavour Profile

Cocoa, Nectarine, Chai

Origin

Burundi

Region

Kayanza

Altitude

2,000 masl

Variety

Bourbon

Process

Washed

Farm Story

The Buziraguhindwa washing station is one of four locations overseen by producer extraordinaire Salum Ramadhan. Since 2011, his focus has been on improving the quality, reputation and awareness of Burundi’s coffee. His attention to detail has been applied to upskilling and enabling local workers to produce impressively clean washed coffees and begin experimenting with natural and honey processes.

In sharing a border with Rwanda and Tanzania coffees from Burundi can show interesting attributes of both neighbours that ultimately create a unique profile very much of their own. In this case, tasting notes of nectarine and spiced chai tea make for a moreishly balanced coffee.



The Details

Having offered numerous coffees from Buziraguhindwa in previous years this is the first time each lot has been specifically separated according to the particular hill-side and community of small-holders from which it grew. This particular coffee can be traced to the Muruta commune within the Kayanza province of North Burundi. During their harvest cherries are delivered daily to the Buziraguhindwa washing station where they are sorted by hand and density floated. This ensures only ripe cherries meet the disc pulper where fruit and seed are separated, dry fermented for 12 hours and then moved to washing channels. Here the last remaining mucilage is cleaned from the beans resulting in clean parchment after 12-18 hours in fresh water. With a noticeably cool climate at such high altitude the drying process can take 15-20 days with the cleaned coffee spread and regularly turned on raised drying tables.



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