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HomeCoffeesBurundi Kibingo Intenso Natural - Red Rooster Coffee
Kayanza · Burundi

Burundi Kibingo Intenso Natural - Red Rooster Coffee

Intenso Natural Red Bourbon, grown at 1700 to 1900 masl

Roasted by Red Rooster Coffee Roaster

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryRed Rooster Coffee Roaster· Floyd, USA
Washing StationKibingo Washing Station, Kayanza, Burundi✓
Producer—
ProcessIntenso Natural✓
Harvest—
Altitude1700 to 1900 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastLight✓
Tasting notesWatermelon, Lime, Green Apple✓

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

Flavor Profile

3NOTES
  • Watermelon
    Fruity
  • Lime
    Fruity › Citrus › Lime
  • Green Apple
    Fruity › Apple

Supply Chain

  1. Washing Station

    Kibingo Washing Station, Kayanza, Burundi

  2. Roastery

    Red Rooster Coffee Roaster

  3. Coffee· viewing

    Burundi Kibingo Intenso Natural - Red Rooster Coffee

Keep exploring the atlas

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

Tastes similarNew Coffee! Kibingo BurundiBurundi Kibingo Fully Washed Single Origin CoffeeBurundi Kibingo NaturalBURUNDI - KIBINGO - KAYANZA - WASHED PROCESS | Coffee CartelBurundi | Kibingo | Red Bourbon | Honey | Espresso | 250gBurundi KibingoMore from this farmKibingo Washing Station14 moreSame variety, exploredRed Bourbon764Similar flavour profileWatermelon, Lime, Green Apple769Same processIntenso Natural1From the same originBurundi530More from this roasterRed Rooster Coffee Roaster146 coffees
Community

Brew recipes

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

ProcessIntenso NaturalAltitude1700 to 1900 maslRoastLight
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