Muyinga
Summary
This specialty coffee comes from northern Burundi, from the scenic Karira hill in the Muyinga province, grown at 1500-1700 meters altitude. The Red Borubon variety is processed using the washed method. Flavour profile includes floral notes, red berries, apricot, and a honey-like finish. The coffee is light roasted and recommended for filter preparation, with a brew guide suggesting a V60 pour-over method.
V60
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 2:30
- Temperature
- 87°C
- 0:00Add 60g of water for bloom and wait 30 seconds. (30 s)
- 2.Add the remaining 240g in 4 pours of 60g, allowing water to drain through before each next pour.
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
- Altitude
- 1500 - 1700 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Apricot, Floral, Honey
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The roaster
Coffee Bud — 'a kávés haverod', your coffee buddy — is a Szeged roaster that keeps things warm and unfussy. They roast single origins from the likes of Brazil…
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