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HomeCoffeesBurundi Kinama Natural - 250g / Whole Beans
Bujumbura Rurale · Burundi

Burundi Kinama Natural - 250g / Whole Beans

Natural Bourbon, grown at 1700 to 1900 masl

Roasted by Heartland Coffee Roasters

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryHeartland Coffee Roasters· Gwynedd, United Kingdom
Washing StationMigoti, Bujumbura Rurale, Burundi✓
ProducerMigoti
ProcessNatural✓
Harvest—
Altitude1700 to 1900 masl✓
ClimateTropical savanna
VarietiesBourbon✓
Roast—
Tasting notesBlackcurrent Jam, Brown Sugar, Floral Honey, Fruit Crumble✓

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

Flavor Profile

4NOTES
  • Blackcurrent Jam
    Fruity › Berry
  • Brown Sugar
    Sweet › Brown Sugar
  • Floral Honey
    Sweet › Brown Sugar › Honey
  • Fruit Crumble
    Fruity

Supply Chain

  1. Washing Station

    Migoti, Bujumbura Rurale, Burundi

    Grown by Migoti

  2. Roastery

    Heartland Coffee Roasters

  3. Coffee· viewing

    Burundi Kinama Natural - 250g / Whole Beans

Keep exploring the atlas

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

Tastes similarBurundi Ryamukona Natural - 250g / Whole BeanBurundi Kinyovu Peaberry NaturalBurundi Bumba Hill NaturalBurundi Coffee BeansMutambu Hill / Washed / Burundi / 250gBurundi Sebatigita Family NaturalMore from this producerMigoti1More from this farmMigoti2 moreSame variety, exploredBourbon2353Similar flavour profileBlackcurrent Jam, Brown Sugar, Floral Honey766Same processNatural7627From the same originBurundi530More from this roasterHeartland Coffee Roasters19 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1700 to 1900 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