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HomeCoffeesBuchiro – Natural Sundried
Buchiro · DR Congo

Buchiro – Natural Sundried

Natural Sundried Mulungu, mixed Bourbon types, grown at 1500 to 2000 masl

Roasted by Counter Culture Coffee

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

RoasteryCounter Culture Coffee· Dallas, USA
Washing StationBuchiro washing station, DR Congo✓
Producer—
ProcessNatural Sundried✓
Harvest2025✓
Altitude1500 to 2000 masl✓
ClimateTropical monsoon
VarietiesMulungu, mixed Bourbon types✓
Roast—
Tasting notesberry, nougat, cacao nibs✓

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

Flavor Profile

3NOTES
  • berry
    Fruity › Berry
  • nougat
    Sweet › Overall Sweet
  • cacao nibs
    Nutty/Cocoa

Supply Chain

  1. Washing Station

    Buchiro washing station, DR Congo

  2. Harvest

    Natural Sundried · 2025

  3. Roastery

    Counter Culture Coffee

  4. Coffee· viewing

    Buchiro – Natural Sundried

Keep exploring the atlas

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

Tastes similarBuchiroBukhanakwa WashedBuliye, NaturalDambi Udo – Natural SundriedBulaago Natural [2021]Buesaco CollectiveMore from this farmBuchiro washing station1 moreSimilar flavour profileberry, nougat, cacao nibs508Same processNatural Sundried25From the same originDR Congo53More from this roasterCounter Culture Coffee131 coffees
Community

Brew recipes

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

ProcessNatural SundriedAltitude1500 to 2000 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

Harvest sourceObserved