burundi kibingo by kibingo washing station
Taste: |
Blackcurrant & cherry. |
Process: |
Yeast |
Variety: |
Bourbon |
Altitude: |
1700-1900m. |
Suited to: |
All methods. |
Relationship: |
New. |
One More Thing: Cima yeast from French company ’Lalcafe’ is added - to stunning effect - to control flavour profile. After fermentation, cherries are dried over 2-3 weeks, repeatedly sorted and sifted for even drying, covered in the evening and during rain. Kibingo was a special component of this year’s Festival of Twenty Birthday blend that we’re stoked to spotlight.
Recipe:
Espresso: |
20g in / 53g out / 25 sec. |
Filter: |
15g coffee / 250g water / 2min 30 sec. |
Batch: |
60g/1L or 72g/1.2L |
Home Compostable Bags:
All our 150g & 250g bags are 100% home compostable, 50% less carbon impact, will use 73% less fossil fuel and save 10 tonne of traditional plastic over five years.