Nyagishiru

OriginBurundi

ProcessNatural

Summary

A natural processed Red Bourbon coffee from the Nyagishiru washing station in Burundi's Muyinga region, produced by Muraho/MATRACO. Grown at 1600-1750 masl, this coffee offers notes of strawberry sherbet, peach, brown sugar, and cucumber, with a clean and refreshing profile. Suitable for both espresso and filter brewing.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Coffee in: 17 g
Water: 250 g
Time: 2:50
Temperature: 90°C

Grind: Comandante 18 clicks (medium)

Set up your grinder

Filter model: Cafec Abaca+. Brew strength: 1.47 TDS.

Kalita

Coffee in: 17 g
Water: 250 g
Time: 2:50
Temperature: 90°C

Grind: Comandante 18 clicks (medium)

Set up your grinder

Filter model: Cafec Abaca+. Brew strength: 1.47 TDS.

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: Omniroast
Decaffeinated: No
Region: Muyinga
Producer: Muraho
Altitude: 1600 - 1750 m.a.s.l
Variety: Red Bourbon
Notes: Peach, Brown Sugar, Cucumber, Strawberry

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The roaster

Gardelli

Gardelli is a specialty coffee roaster based in Forlì, Italy, helmed by World Coffee Roasting Champion Rubens Gardelli. They focus on single-origin coffees, ra…

AI-assisted description, based on roaster & cupping data.

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