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HomeCoffeesBurundi - Kibingo — Polar Bear COFFEE ROASTERS
Kayanza · Burundi

Burundi - Kibingo — Polar Bear COFFEE ROASTERS

Washed Red Bourbon, grown at 1700 to 1900 masl

Roasted by Polar Bear Coffee Roasters As

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryPolar Bear Coffee Roasters As· Trondelag, Norway
Washing StationKibingo washing station, Kayanza, Burundi✓
Producer—
ProcessWashedFully washed✓
Harvest—
Altitude1700 to 1900 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting noteshoneyed sweetness, soft stone fruit, cacao-like depth, floral, fruit-driven, clean sweetness✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • honeyed sweetness
    Sweet › Overall Sweet
  • soft stone fruit
    Fruity
  • cacao-like depth
    Nutty/Cocoa
  • floral
    Floral
  • fruit-driven
    Fruity
  • clean sweetness
    Sweet › Overall Sweet

Supply Chain

  1. Washing Station

    Kibingo washing station, Kayanza, Burundi

  2. Roastery

    Polar Bear Coffee Roasters As

  3. Coffee· viewing

    Burundi - Kibingo — Polar Bear COFFEE ROASTERS

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarNew Coffee! Kibingo BurundiBurundi Kibingo Fully Washed Single Origin CoffeeBurundi Kibingo NaturalBurundi Kibira – presskaffeBurundi Kibingo Intenso Natural - Red Rooster CoffeeBURUNDI - KIBINGO - KAYANZA - WASHED PROCESS | Coffee CartelMore from this farmKibingo washing station14 moreSame variety, exploredRed Bourbon764Similar flavour profilehoneyed sweetness, soft stone fruit, cacao-like depth1630Same processWashed13025From the same originBurundi530More from this roasterPolar Bear Coffee Roasters As23 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1700 to 1900 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability