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Kayanza · Burundi

Burundi Bumba Hill

Washed Bourbon

Roasted by Saint Frank Coffee

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

RoasterySaint Frank Coffee· San Francisco, USA
Washing StationNinga Hill, Kayanza, Burundi≈
ProducerLong Miles Coffee Project
ProcessWashedWhole cherries are floated and hand sorted before removing the skins with a disk style McKinnon depulper. The freshly depulped coffee is double fermented with two 12 hour cycles of fermentation followed by four hours of rinsing. Washed parchment coffee is then set to dry on raised beds with daily turning for 15-20 days until reachig 10.5% moisture and 0.55aw✓
Harvest—
Altitude—
VarietiesBourbon✓
Roast—
Tasting notesRed Gummy Candy, Hibiscus Florality, Black Tea✓

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

Flavor Profile

3NOTES
  • Hibiscus Florality
    Floral › Hibiscus
  • Black Tea
    Floral › Black Tea
  • Red Gummy Candy
    not on the wheel

Supply Chain

  1. Washing Station

    Ninga Hill, Kayanza, Burundi

    Grown by Long Miles Coffee Project

  2. Roastery

    Saint Frank Coffee

  3. Coffee· viewing

    Burundi Bumba Hill

Keep exploring the atlas

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

Tastes similarBurundi Bumba Hill NaturalBurundi Bumba Hill Natural EspressoBurundi Bumba Hill NaturalBurundi Kinama HillBurundi IncutiBurundi, Ninga Hill NaturalMore from this producerLong Miles Coffee Project25More from this farmNinga Hill3 moreSame variety, exploredBourbon2353Similar flavour profileRed Gummy Candy, Hibiscus Florality, Black Tea682Same processWashed13025From the same originBurundi530More from this roasterSaint Frank Coffee22 coffees
Community

Brew recipes

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

ProcessWashed
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