V60 Pour-Over Parameters Recommendation for Natural Process Bourbon Specialty Coffee from Kayanza Province, Burundi

Pour-Over Brewing Instructions

Pour-over Burundi: 15g of coffee grounds, medium grind (Fuji Ghost Tooth 4 grinding), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops halfway, then slowly pour until reaching 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Origin: Other/other
Roast Level: Medium roast

Burundi Kayanza Kabuye Natural

Country: Burundi
Altitude: 1,750 meters
Region: Kayanza Kabuye
Roast Level: Medium roast
Processing Method: Natural

About Burundi Coffee

Burundi lies south of the equator in east-central Africa. It borders Rwanda to the north, Tanzania to the east and south, and the Democratic Republic of Congo to the west, with Lake Tanganyika to the southwest. The country consists mainly of plateaus and mountains, largely formed by the eastern side of the East African Rift Valley, with an average elevation of 1,600 meters nationwide, which earns it the name "Mountain Country." The capital is Bujumbura. The western lakeside and valleys, as well as the eastern regions, have a tropical savanna climate, while the central and western parts have a tropical mountain climate. The average annual temperature is 20-24°C, reaching up to 33°C. March to May is the major rainy season, October to December the minor rainy season, and the other months are dry seasons.

Burundi coffee bears striking similarities to that of its neighbor Rwanda, and coffees from the two nations are often confused. Burundi's coffee cultivation is dominated by Bourbon varieties, using traditional wet processing for the cherries. The main characteristics of its specialty coffee are elegant sweetness and bright citrus aromatics. This batch is a Bourbon micro-lot.

Variety: Bourbon
Processing Station: Panyanza Processing Station
Flavor Notes: Grape skin, orange liqueur, fermented fruits

This batch is a natural-processed Bourbon micro-lot from the Panyanza Processing Station in Kabuye, Kayanza Province, at Maldaqi Peak. The altitude is very high, exceeding 2,000 meters in some mountain areas. The fertile, gravelly soil is very suitable for coffee cultivation, and the station is recognized as one of Burundi's best coffee processing stations.

Burundi has one of the world's most diverse and successful coffee industries, with its own unique character. Coffee was introduced to the country by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located in areas bordering Rwanda, which sees frequent conflict, creating pressure on coffee production. Almost all coffee produced in Burundi is Arabica, with coffee trees in Ngozi planted at altitudes above 1,200 meters. Burundi coffee has a rich, aromatic flavor with excellent acidity, and most products are exported to the United States, Germany, Finland, and Japan.

Flavor Profile

Flavor description: rich aromas of raisins, blackberry jam, and ripe peaches. The front notes feature sweet flavors of cranberry, citrus, and peach juice, while rich sweetness from caramel and orange jam fills the entire cup. The fermented wine-like notes from natural processing are also prominent, resembling orange liqueur or peach flavors. Truly a distinctive Burundi specialty coffee.

FrontStreet Coffee Recommendation

Burundi's natural-processed Bourbon is prized for its fermented-fruit richness, and if that wine-like, jammy style is what you enjoy, FrontStreet Coffee carries a pair of V60-friendly lots that explore the same territory. The FrontStreet Ethiopia Flower Queen is a fully natural Ethiopian heirloom from Hambella in Guji Sidamo, sun-dried on raised beds for 21 days, showing soft wine notes, florals, citrus, and mango with honeyed sweetness and a long finish.

For contrast, the FrontStreet Yirgacheffe Gudingding Cooperative offers a washed, clean counterpoint: white florals, citrus, lemon acidity, and a tea-like clarity. Both sit comfortably in the 1:15, medium-grind V60 recipe above, which keeps the fruit vivid and the finish clean.