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HomeCoffeesBurundi Dry Process Kibingo
Kayanza Province · Burundi

Burundi Dry Process Kibingo

Dry Process (Natural) Bourbon, grown at 1900 masl

Roasted by Coffee by Gillespie

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryCoffee by Gillespie· Random Lake, USA
Washing StationKibingo Station, Kayanza Province, Burundi?
Producer—
ProcessDry Process (Natural)✓
Harvest—
Altitude1900 masl✓
ClimateTropical savanna
VarietiesBourbon✓
Roast—
Tasting notesstone fruit, berry, orange, barley malt syrup, rustic cocoa✓

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

Flavor Profile

5NOTES
  • stone fruit
    Fruity
  • berry
    Fruity › Berry
  • orange
    Fruity › Citrus › Orange
  • barley malt syrup
    Roasted › Cereal › Malt
  • rustic cocoa
    Nutty/Cocoa

Supply Chain

  1. Washing Station

    Kibingo Station, Kayanza Province, Burundi

  2. Roastery

    Coffee by Gillespie

  3. Coffee· viewing

    Burundi Dry Process Kibingo

Keep exploring the atlas

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

Tastes similarBurundi Kibingo NaturalBurundi Kibingo Special ProcessBURUNDI - KIBINGO - KAYANZA - WASHED PROCESS | Coffee CartelKibingo - Washed Process Bourbon from BurundiBurundi Kibingo Fully Washed Single Origin CoffeeBurundi | Kibingo | Red Bourbon | Honey | Espresso | 250gMore from this farmKibingo Station1 moreSame variety, exploredBourbon2353Similar flavour profilestone fruit, berry, orange1226Same processDry Process (Natural)4From the same originBurundi530More from this roasterCoffee by Gillespie30 coffees
Community

Brew recipes

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

ProcessDry Process (Natural)Altitude1900 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