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HomeCoffeesBurundi Kabarore Commune Yandaro - 5/16 kg (312.5 gr)
Kayanza, Comuna de Kabarore · Burundi

Burundi Kabarore Commune Yandaro - 5/16 kg (312.5 gr)

Washed Bourbon, grown at 1800 masl

Roasted by Almanegra Cafe

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryAlmanegra Cafe· Mexico City, Mexico
Washing StationYandaro, Kayanza, Comuna de Kabarore, Burundi✓
ProducerGemechu Shonora
ProcessWashedLavado (Fully Washed)✓
Harvest—
Altitude1800 masl✓
ClimateTropical savanna
VarietiesBourbon✓
Roast—
Tasting notescaramel, raw sugar, green apple, orange zest, lemon acidity, black tea, milk chocolate, plum, sweet spices✓

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

Flavor Profile

9NOTES
  • caramel
    Sweet › Brown Sugar
  • raw sugar
    Green/Vegetative › Raw
  • green apple
    Fruity › Apple
  • orange zest
    Fruity › Citrus › Orange
  • lemon acidity
    Fruity › Citrus › Lemon
  • black tea
    Floral › Black Tea
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • plum
    Fruity › Dried
  • sweet spices
    Spices › Brown Spice

Supply Chain

  1. Washing Station

    Yandaro, Kayanza, Comuna de Kabarore, Burundi

    Grown by Gemechu Shonora

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Burundi Kabarore Commune Yandaro - 5/16 kg (312.5 gr)

Keep exploring the atlas

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

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Community

Brew recipes

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

ProcessWashedAltitude1800 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