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.  

We’ve gone zipperless too, saving an extra 12% carbon! Reseal your bag with a peg, rubberband or grab one of our coffee clips or coffee band-its.