I don’t know about you, but I have been enjoying coffees from Burundi this season so much. This is our fourth lot and still with more to come!
Name: Businde CWS
Owner: Zuberi Matsitsi
Varietal: Red Bourbon
Number of farmers Overall: 650
Processing method: Fully Washed, dried on raised beds.
The altitude of the farms: 1650 – 1800 masl
Roast: Medium Filter. We would primarily recommend this as a filter brew. The espresso is 👌 sparkling and if extracted well, this works in milk up to 9oz.
|Aromatics: Apricots & savoury like dark Chocolate| Body: Creamy| Acidity: Citric mandarin& Grapefruit.
On the opening, this is soft with lots of citric sweetness. There is a big creamy, chocolatey body. Apricot, orange- mandarin fruit sugars with a sweet grapefruity finish. On cooling, the chocolate notes become more prevalent and darker in character.
In V60 this has a more subtle acidity and noticeably less chocolatey, although still completely delicious.
In espresso: This roast is incredible in espresso. As long as you have good burrs this should make some cracking juicy orangey espresso. 28-35 seconds on a 1:2 ratio. (Think 17 -20g in 34-40g out)
About this lot:
This coffee has come via Raw Material, a not-for-profit company that reinvests all of its profits back into its and our coffee producers. Businde Coffee Washing Stations producers received a 20% premium above the local market rate this season. As a Washing Station, Businde pays its staff almost 60% above the rate for casual labour in Burundi. The owner of the washing station, Zuberi Matsitsi also has 8,000 red bourbon trees on the Hill of Businde. This season he has paid premiums of $22,000 to the station’s producers.