Burundi Rumanda
Summary
Single-origin Arabica from the Rumanda station in Kayanza, Burundi, near Kibira National Park. Supplied by smallholder farmers from Kirambi Hill. Red Bourbon variety, natural anaerobic process with 72-hour fermentation and dried on raised African beds. Grown at 1650-1850m. Flavour notes of red apple, mandarin and pineapple, tropical fruit aroma, cane sugar aftertaste, medium body.
Espresso
- Coffee in
- 18 g
- Coffee out
- 38 g
- Time
- 26 s
- Temperature
- 93°C
Filter
Ratio 18:300- Coffee in
- 18 g
- Water
- 300 g
- Time
- 3:30
- Temperature
- 95°C
- 0:00Bloom with 50 g water (30 s)
- 0:30Add 150 g water
- 1:20Add 50 g water
- 1:50Add 50 g water
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Rumanda station (smallholder farmers from Kirambi Hill)
- Altitude
- 1650 - 1850 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Red Apple, Mandarin, Pineapple, Cane Sugar
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The roaster
25 Coffee Roasters is a specialty coffee roaster based in Prague, Czech Republic, shipping freshly roasted beans across Europe. They send coffee out the day it…
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