Single origin filter
Kirundo
Redcurrant, brown sugar, orange peel
Grown
Burundi
Kayanza
roast
Light
250g
£13.50
The details
- Producer
- Nkonge Hill washing station
- Region
- Kayanza
- Altitude
- 1,750 m
- Process
- Washed
- Varietal
- Red Bourbon
How we brew it
- Method
- Batch brew
- Recipe
- 60g per litre
- Time
- 5:30
- Water
- 95°C
These are the numbers we use on the bar. Treat them as a starting point and adjust the grind first.
The story
Nkonge Hill sits at 1,750 metres in Kayanza, close enough to the Rwandan border that the coffee shares a family resemblance with the lots across it. Red Bourbon, fully washed, fermented under water overnight and then dried slowly on beds under shade cloth.
Washed Burundis at this altitude do something we have never quite been able to talk customers into in advance: they taste bright without tasting sour. Redcurrant up front, brown sugar through the middle, and a twist of orange peel right at the end. It is structured in a way naturals rarely are.
On the bar
This is our batch brew most of the winter — 60g per litre, five and a half minutes. It holds beautifully in the urn for an hour, which is not something you can say about most light roasts.