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HomeCoffeesKibingo
Kayanza · Burundi

Kibingo

Washed Red Bourbon, grown at 1700 to 1900 masl

Roasted by JBC Coffee Roasters

Available now· checked 29 Jul
Washing StationRoaster-stated
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Details

RoasteryJBC Coffee Roasters· Madison, USA
Washing StationKibingo Washing Station, Kayanza, Burundi✓
Producer3515 Smallholder Farmers
ProcessWashed✓
Harvest—
Altitude1700 to 1900 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notespeach ginger puree, honeycrisp apple, panela, lemongrass, dried tropical fruit✓

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

Flavor Profile

5NOTES
  • peach ginger puree
    Fruity › Peach
  • honeycrisp apple
    Fruity › Apple
  • panela
    Sweet › Brown Sugar
  • lemongrass
    Green/Vegetative
  • dried tropical fruit
    Fruity

Supply Chain

  1. Washing Station

    Kibingo Washing Station, Kayanza, Burundi

    Grown by 3515 Smallholder Farmers

  2. Roastery

    JBC Coffee Roasters

  3. Coffee· viewing

    Kibingo

Keep exploring the atlas

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

Tastes similarBurundi Kibingo HoneyBurundi Kibingo NaturalBurundi Dry Process KibingoBurundi Kibingo Kayanza LavadoKibingoBurundi Kibingo Intenso Natural - Red Rooster CoffeeMore from this farmKibingo Washing Station14 moreSame variety, exploredRed Bourbon764Similar flavour profilepeach ginger puree, honeycrisp apple, panela308Same processWashed13025From the same originBurundi530More from this roasterJBC Coffee Roasters269 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