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HomeCoffeesBurundi Kibingo Red Bourbon Honey Filter 250G
Kayanza · Burundi

Burundi Kibingo Red Bourbon Honey Filter 250G

Honey Red Bourbon, grown at 1893 masl

Roasted by Proud Mary Coffee Roasters

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
Washing StationKibingo washing station, Kayanza, Burundi?
Producer—
ProcessHoney✓
Harvest—
Altitude1893 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastFilter✓
Tasting notesstewed apricot, black tea, vanilla, syrupy✓

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

Flavor Profile

3NOTES
  • stewed apricot
    Fruity
  • black tea
    Floral › Black Tea
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Kibingo washing station, Kayanza, Burundi

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Burundi Kibingo Red Bourbon Honey Filter 250G

Keep exploring the atlas

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

Tastes similarBurundi Kibingo Red Bourbon Washed Filter 250GBurundi | Kibingo | Red Bourbon | Honey | Espresso | 250gBurundi Nyagashiha Red Bourbon Natural Filter 250G 1Burundi Rugazi Red Bourbon Honey Filter 250GBurundi Nyagashiha Red Bourbon Washed Filter 250GBurundi Nkuba Coe 10 Red Bourbon Natural Filter 200GMore from this farmKibingo washing station14 moreSame variety, exploredRed Bourbon764Similar flavour profilestewed apricot, black tea, vanilla1574Same processHoney1614From the same originBurundi530More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1893 maslRoastFilter
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