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HomeCoffeesBurundi Giku Natural
Butanyerera · Burundi

Burundi Giku Natural

Natural Bourbon, grown at 1700 masl

Roasted by Friedhats

Recently sold out· checked 29 Jul
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

RoasteryFriedhats· Amsterdam, Netherlands
Washing StationNinga, Butanyerera, Burundi✓
Producer742 smallholders, Long Miles Coffee
ProcessNatural✓
Harvest—
Altitude1700 masl✓
ClimateTropical savanna
VarietiesBourbon✓
RoastEspresso✓
Tasting notesRaspberry, Mandarin, Vanilla✓

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

Flavor Profile

3NOTES
  • Raspberry
    Fruity › Berry › Raspberry
  • Mandarin
    Fruity › Citrus
  • Vanilla
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Ninga, Butanyerera, Burundi

    Grown by 742 smallholders, Long Miles Coffee

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Burundi Giku Natural

Keep exploring the atlas

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

Tastes similarBurundi IzubaBurundi Bumba Hill NaturalBurundiBurundi Kinyovu Peaberry NaturalBurundi Bumba Hill Natural EspressoBurundi GahaheMore from this farmNinga4 moreSame variety, exploredBourbon2353Similar flavour profileRaspberry, Mandarin, Vanilla1635Same processNatural7627From the same originBurundi530More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1700 maslRoastEspresso
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