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HomeCoffeesGiku, Burundi - Filter Roast
Kayanza · Burundi

Giku, Burundi - Filter Roast

Washed Red Bourbon, grown at 1700 masl

Roasted by Craftwork Roasting Co.

Stock not confirmed
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryCraftwork Roasting Co.· Eltham, Australia
Washing StationNinga Washing Station, Kayanza, Burundi✓
Producer—
ProcessWashed✓
Harvest—
Altitude1700 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastFilter✓
Tasting notesRed Apple, Dried Apricot, Butterscotch✓

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

Flavor Profile

3NOTES
  • Red Apple
    Fruity › Apple
  • Dried Apricot
    Fruity
  • Butterscotch
    Sweet › Brown Sugar

Supply Chain

  1. Washing Station

    Ninga Washing Station, Kayanza, Burundi

  2. Roastery

    Craftwork Roasting Co.

  3. Coffee· viewing

    Giku, Burundi - Filter Roast

Keep exploring the atlas

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

Tastes similarBurundi, GikuMasha Kayanza - Washed - Burundi (Filter Roast)Burundi Giku Lot5 WashedBurundi GishubiBurundi - Kayanza Washed — SO Coffee RoastersBurundi, MikubaMore from this farmNinga Washing Station18 moreSame variety, exploredRed Bourbon764Similar flavour profileRed Apple, Dried Apricot, Butterscotch488Same processWashed13025From the same originBurundi530More from this roasterCraftwork Roasting Co.13 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 maslRoastFilter
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