Kibingo
Summary
Kibingo is a coffee from Burundi's Kayanza region, produced at the Kibingo washing station which serves 1,739 registered coffee growers from surrounding hills at 1,700-1,900 masl. The coffee is of the Red Bourbon variety, processed using the Anaerobic Intenso Yeast natural method where cherry is fermented with Lalcafe Intenso yeast for approximately 36 hours before drying on raised beds for 2-3 weeks. It has medium acidity and offers flavour notes of hibiscus, cherry compote, and port wine. The coffee scored 87.5 points and is recommended for filter preparation.
Filter
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:45
- Temperature
- 94°C
Grind: 900 microns (30 clicks on Comandante)
- 0:00Pour water up to 50 ml
- 0:30Pour water up to 100 ml
- 1:00Pour water up to 150 ml
- 1:30Pour water up to 200 ml
- 2:00Pour water up to 250 ml
Batch brew
- Coffee in
- 20 g
- Water
- 300 g
Grind: Grind setting Ode: 4.2
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
- Cupping score
- 87.5
- Altitude
- 1700 - 1900 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Port Wine, Cherry, Hibiscus
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The roaster
Beansmith's is a Czech specialty coffee roastery (pražírna výběrové kávy) based in the Czech Republic. They focus on sourcing and roasting high-quality special…
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