Ryamukona

OriginBurundi

ProcessFermentation

Summary

Single-origin Red Bourbon coffee from the Ryamukona colline in Runinya, Kabarore, Kayanza, Burundi. Produced by 754 smallholders delivering cherry to the Izuba washing station. Fully washed, wet fermented for 12 hours and sun dried on raised beds. Tasting notes of bramble jelly, black tea and juicy blackberry and apple.

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

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Brew guide

Pour over

Coffee in: 18 g
Water: 300 g
Time: 3:30

Grind: Similar to caster sugar

0:00Bloom with 50g of water for 30 seconds (30 s)
2.Pour 50g of water every 30 seconds, with the final pour at 3:00
3.Allow the coffee to finish draining by 3:30

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
Producer: 754 smallholders of Ryamukona colline, delivering cherry to Izuba CWS
Variety: Red Bourbon
Notes: Black Tea, Blackberry, Apple

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The roaster

Workshop

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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