Burundi
Burundi Kayanza
Kayanza Province · 1700–2000 masl · washed
Washed Bourbon with a juicy grapefruit acidity and a lingering honeyed sweetness.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Burundi Kayanza | 7 | 7 | 7 | 3 | 6 | 8 |
Details
- Varieties
- Red Bourbon
- Roast
- medium-light
- Harvest
- Apr, May, Jun, Jul
Tasting notes
Pink GrapefruitHoneyBlack TeaRaisin
Brewing recommendations
Pour-Over V60affinity 9/10
Grind
medium-fine (600µm)
Temp
94°C
Ratio
1:16
Brew
210s
Grapefruit-forward, honey finish.
Kalita Waveaffinity 8/10
Grind
medium (750µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced and sweet.
Chemexaffinity 7/10
Grind
medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Clean tea-like finish.
Cold Brewaffinity 7/10
Grind
coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; pink grapefruit and honey without the bite.
AeroPressaffinity 6/10
Grind
medium-fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; pink grapefruit and honey with soft acidity.
Espressoaffinity 5/10
Grind
fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated pink grapefruit and honey; syrupy shot.
French Pressaffinity 5/10
Grind
coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; pink grapefruit and honey with textured mouthfeel.
Moka Potaffinity 4/10
Grind
fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; pink grapefruit and honey in a concentrated cup.