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HomeCoffeesCampazi 5 Natural
Kayanza · Burundi

Campazi 5 Natural

Natural Red Bourbon, grown at 1800 to 2200 masl

Roasted by JBC Coffee Roasters

Available now· checked 29 Jul
Washing StationRoaster-stated
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Details

RoasteryJBC Coffee Roasters· Madison, USA
Washing StationUmoco Washing Station, Kayanza, Burundi✓
Producer847 Smallholder Farmers
ProcessNaturalNatural. Dried on Raised Beds✓
Harvest—
Altitude1800 to 2200 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesmixed berry, cantaloupe, tropical citrus, sweet pea✓

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

Flavor Profile

4NOTES
  • mixed berry
    Fruity › Berry
  • cantaloupe
    Fruity
  • tropical citrus
    Fruity
  • sweet pea
    Green/Vegetative

Supply Chain

  1. Washing Station

    Umoco Washing Station, Kayanza, Burundi

    Grown by 847 Smallholder Farmers

  2. Roastery

    JBC Coffee Roasters

  3. Coffee· viewing

    Campazi 5 Natural

Keep exploring the atlas

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

Tastes similarNew! Campazi #5 Burundi NaturalCampazi #9 Burundi NaturalCampaziBurundi Campazi NaturalBurundi Bumba Hill NaturalBurundi Bumba Hill NaturalMore from this farmUmoco Washing Station8 moreSame variety, exploredRed Bourbon764Similar flavour profilemixed berry, cantaloupe, tropical citrus73Same processNatural7627From the same originBurundi530More from this roasterJBC Coffee Roasters269 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1800 to 2200 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