Workshop
Izuba Espresso
OriginBurundi
ProcessFermentation
Summary
Red Bourbon coffee from several thousand smallhold growers around the Izuba washing station in the Kabarore commune, Kayanza, Burundi. Cherries are hand sorted and floated, depulped, wet fermented for 12 hours, fully washed, and dried on raised beds. Flavour notes of satsuma, violets, and dark sugars.
AI-assisted description, based on roaster & cupping data.
Go to webshopBrew guide
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 32 s
- Temperature
- 93.5°C
Pressure: 9 bar
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
- Several thousand smallhold growers
- Variety
- Red Bourbon
- Notes
- Brown Sugar, Violet, Citrus
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The roaster
Workshop Coffee is a London specialty coffee roaster with a cafe and academy in Belgravia. They offer single origins, house blends, and limited-release lots li…
AI-assisted description, based on roaster & cupping data.
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