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.

Blends

These are for the milky lovers, espresso drinkers, stovetop superheros and people who plunger. Our pride and joy, served at the best cafes ‘round the traps. We go to great lengths – Africa, the Americas and all – to select the best recent harvests and carefully blend to the desired taste profile.

Shop Blends