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HomeCoffeesBurundi Kibingo Honey
Kayanza · Burundi

Burundi Kibingo Honey

Honey Red Bourbon, grown at 1700 to 1900 masl

Roasted by Red Rooster Coffee Roaster

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryRed Rooster Coffee Roaster· Floyd, USA
Washing StationKibingo Washing Station, Kayanza, Burundi✓
Producer—
ProcessHoney✓
Harvest—
Altitude1700 to 1900 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastLight✓
Tasting notesGreen Grape, Wildflower Honey, Clementine, Cinnamon Pastries✓

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

Flavor Profile

4NOTES
  • Green Grape
    Fruity › Grape
  • Wildflower Honey
    Sweet › Brown Sugar › Honey
  • Clementine
    Fruity › Citrus
  • Cinnamon Pastries
    Spices › Brown Spice › Cinnamon

Supply Chain

  1. Washing Station

    Kibingo Washing Station, Kayanza, Burundi

  2. Roastery

    Red Rooster Coffee Roaster

  3. Coffee· viewing

    Burundi Kibingo Honey

Keep exploring the atlas

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

Tastes similarBurundi KibingoKibingoBurundi YandaroBURUNDI Gasura WX (Espresso)Burundi Kibingo NaturalBurundi Kibingo Kayanza LavadoMore from this farmKibingo Washing Station14 moreSame variety, exploredRed Bourbon764Similar flavour profileGreen Grape, Wildflower Honey, Clementine230Same processHoney1614From the same originBurundi530More from this roasterRed Rooster Coffee Roaster146 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1700 to 1900 maslRoastLight
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