Burundi - Kivuvuma Natural
Summary
This Burundi coffee comes from the Kivuvuma hill in Gahombo, Kayanza Province, where the Kawasili Washing Station processes cherries from local smallholder farmers. Produced by Andrea Fabiani and Diane Nsengiyumva, the Mibirizi variety undergoes natural processing, directing its flavour character toward buttery caramels complemented by mild acidity. Tasting notes include apple, raisins, caramel, and butter biscuits. Grown at elevations between 1700-1800 masl, this espresso roast offers a sweet, syrupy profile with reduced water consumption in processing.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
- Time
- 22 s
- Temperature
- 90°C
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
- Espresso
- Decaffeinated
- No
- Producer
- Andrea Fabiani / Diane Nsengiyumva
- Altitude
- 1700 - 1800 m.a.s.l
- Variety
- Mibirizi
- Notes
- Caramel, Raisin, Biscuits, Apple
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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