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Some specials for you
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Burundi, Kirasa

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$ AUD
250g
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0

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About The Bean

One of the finest red bourbon varieties from Burundi has just landed in your cup. This coffee is the accumulative effort of Rumonge and Bujumbura coffee farmers, who poured their best cherries into the local Kirasa washing station.

From there, the cherries underwent a double-sorting process before drying on raised beds for approximately two weeks. The Kirasa station has only been producing natural coffees since 2018, and the special care they put into the processing stage is what has this cup oozing red plum, red apple, and rooibos tea flavour.

Our ability to source this coffee was made possible by the Akawa Project, which focuses on developing viable agricultural practices in an effort to remove farmers from a cycle of poverty in sustainable and equitable ways. Specifically, the Kirasa washing station is one of several wet mills built under the Akawa Project.

One way that Mill Manager Emile Ndkiumasabo and agronomist Anne-Marie live out the environmental responsibility tenet is through producing natural fertiliser from discarded coffee pulp. They bury the pulp underground (where it naturally ferments) before using it as fertiliser for coffee seedlings. These seedlings are then given to local farmers to help them expand or renovate their coffee crops.

Region
Rumonge & Bujumbura
Variety
Red Bourbon
Process
Natural
Altitude
1,100 MASL
Producer
Small farmholders
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Temperature
94°C
Extraction
62g
Filter
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:16
Draw Time
2:30
Temperature
95-97°C

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