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HomeCoffeesBurundi Kibingo Kayanza Natural
Kibingo, Kayanza · Burundi

Burundi Kibingo Kayanza Natural

Natural 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—
ProcessNatural✓
Harvest—
Altitude1900 to 2250 masl✓
ClimateTropical savanna
VarietiesBourbon✓
Roast—
Tasting notesarandano, mango, honey, cooked peach, jarabe de maple, tarta de frambuesa, jarabe de malta, rustic sugars, cherry, strawberry, peach✓

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

Flavor Profile

11NOTES
  • mango
    Fruity
  • honey
    Sweet › Brown Sugar › Honey
  • cooked peach
    Fruity › Peach
  • jarabe de maple
    Sweet › Brown Sugar
  • tarta de frambuesa
    Sour/Fermented
  • jarabe de malta
    Roasted › Cereal › Malt
  • rustic sugars
    Sweet › Brown Sugar
  • cherry
    Fruity › Cherry
  • strawberry
    Fruity › Berry › Strawberry
  • peach
    Fruity › Peach
  • arandano
    not on the wheel

Supply Chain

  1. Washing Station

    Kibingo, Kayanza, Burundi

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Burundi Kibingo Kayanza Natural

Keep exploring the atlas

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

Tastes similarBurundi Kibingo NaturalBurundi KibingoBurundi - Kibingo OroBURUNDI - KIBINGO - KAYANZA - WASHED PROCESS | Coffee CartelBurundi Dry Process KibingoBurundi KibingoMore from this farmKibingo10 moreSame variety, exploredBourbon2353Similar flavour profilearandano, mango, miel530Same processNatural7627From 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.

ProcessNaturalAltitude1900 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