Shembati Washing Station
Summary
A washed Bourbon coffee from the Kayanza region of Burundi, produced by various smallholder farmers and processed at the Shembati Coffee Washing Station. The station uses a double fermentation method: dry fermentation for 12 hours, then underwater fermentation for 6-18 hours, followed by a full wash and a 10-12 hour soak. Drying occurs on shaded tables for 1-3 days, then under full sun for 12-14 days. Flavour notes include apricot jam and orange blossom. Roasted as an omni roast, suitable for both filter and espresso.
Espresso
Ratio 1:3- Coffee in
- 20 g
- Coffee out
- 60 g
- Time
- 24 s
Total brew time ~24-28 seconds.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Various Smallholder Farms
- Altitude
- 1730 - 1800 m.a.s.l
- Variety
- Bourbon
- Notes
- Apricot, Orange Blossom
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The roaster
Sample Coffee is a specialty coffee roaster from Sydney, Australia, roasting since 2011. They're small by design and independent, focusing on rotating single o…
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