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HomeCoffeesBurundi Kibingo Kayanza Lavado
Kibingo, Kayanza · Burundi

Burundi Kibingo Kayanza Lavado

Washed Bourbon, grown at 1900 to 2250 masl

Roasted by Almanegra Cafe

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

RoasteryAlmanegra Cafe· Mexico City, Mexico
Washing StationKibingo, Kayanza, Burundi✓
Producer—
ProcessWashedLavado✓
Harvest—
Altitude1900 to 2250 masl✓
ClimateTropical savanna
VarietiesBourbon✓
Roast—
Tasting notestea with spices of orange and Jamaica, cloves, butter, cranberry, citrus fruits✓

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

Flavor Profile

5NOTES
  • tea with spices of orange and Jamaica
    Floral › Black Tea
  • cloves
    Spices › Brown Spice › Clove
  • cranberry
    Fruity › Berry › Cranberry
  • citrus fruits
    Fruity
  • butter
    not on the wheel

Supply Chain

  1. Washing Station

    Kibingo, Kayanza, Burundi

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Burundi Kibingo Kayanza Lavado

Keep exploring the atlas

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

Tastes similarBurundi Kibingo NaturalBURUNDI - KIBINGO - KAYANZA - WASHED PROCESS | Coffee CartelBurundi Kibingo HoneyNew Coffee! Kibingo BurundiBurundi KibingoBurundi Kibingo Intenso Natural - Red Rooster CoffeeMore from this farmKibingo10 moreSame variety, exploredBourbon2353Similar flavour profiletea with spices of orange and Jamaica, cloves, butter274Same processWashed13025From the same originBurundi530More from this roasterAlmanegra Cafe131 coffees
Community

Brew recipes

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

ProcessWashedAltitude1900 to 2250 masl
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