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HomeCoffeesBurundi Kiryama washed (Single Origin Filter)
Muyinga · Burundi

Burundi Kiryama washed (Single Origin Filter)

Washed Bourbon, grown at 1500 to 1700 masl

Roasted by Manta Ray Coffee Roasters

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryManta Ray Coffee Roasters· Melbourne, Australia
Washing StationKarambo Hill washing station, Muyinga, Burundi≈
Producer—
ProcessWashed✓
Harvest—
Altitude1500 to 1700 masl✓
ClimateTropical savanna
VarietiesBourbon✓
RoastFilter✓
Tasting notespoached orange, sugarcane, apricot✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • poached orange
    Fruity › Citrus › Orange
  • sugarcane
    Sweet › Brown Sugar
  • apricot
    Fruity

Supply Chain

  1. Washing Station

    Karambo Hill washing station, Muyinga, Burundi

  2. Roastery

    Manta Ray Coffee Roasters

  3. Coffee· viewing

    Burundi Kiryama washed (Single Origin Filter)

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBurundi Kiryama Washed Single Origin EspressoBURUNDI MUNYINYA, FilterBurundi Giku Lot5 WashedBurundi Ngogomo WashedBURUNDI MUBUGA NATURALCopy Of Burundi Nyagashiha Red Bourbon Washed Filter 250GMore from this farmKarambo Hill washing station1 moreSame variety, exploredBourbon2353Similar flavour profilepoached orange, sugarcane, apricot905Same processWashed13025From the same originBurundi530More from this roasterManta Ray Coffee Roasters139 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1500 to 1700 maslRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability