Suggestion on brewing parameters of micro-batch washed bourbon coffee in Gatru Marunasi Cooperative, Burundi

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Coffee Country: Africa

Treatment method: washing

Baking degree: medium depth

Altitude: above 1200 m

Brewing method: hand or siphon pot

Water powder ratio: 1:15-1:18

Brewing temperature: 86-92 ℃

Palate Seconds Description: Clean on the palate, mellow, aromatic, rich, good acidity.

Remember Burundi coffee beans in 2015 when

We imported it once from Sweet Maria's.

she was popular

And this year we're lucky enough to have another batch

But the quantity is small, limited to 100 packs

This washed Burundi coffee bean

Sweet and sour balance, round and smooth, taste beautiful

Burundi relies on coffee for 93 percent of its exports

However, the area is small and the production is limited.

This land has always produced good coffee.

High altitude, thousands of mountains, volcanic soils and abundant rainfall

is a prerequisite for producing excellent coffee.

Because of the high quality of raw beans, most of them flow to the United States, Japan and Europe.

There are not many who can enter the country

Drink and cherish.

The territory of Burundi is very distinctive

It's a heart pattern.

That's why it's called the heart of Africa.

on this land

There are 800,000 farmers engaged in coffee farming

This coffee bean from Lunasi Cooperative

Kenyan double fermentation washing treatment

Gives beans a better sweetness and fruity flavor

Brewing analysis of coffee beans from Burundi coffee-Lunasi cooperative

Hand punch reference

Stew with V60 filter cup, 15g powder and 30g water for 35 seconds, extract at 89-90 ℃ water temperature, 1:15, finely grind small Fuji 3.5, inject water for the second time until 140ml water is cut off, and then slowly inject water at a uniform speed. The water level should not be too high. Add water again until 225ml, and stop extracting for 2:00 seconds.

Brewing quickly brings out the attractive aroma of citrus, citrus black tea feel after the mouth

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