Pour-Over Coffee Bean Recommendations: What Coffee Beans to Use for Pour-Over Coffee - Burundi Kayanza Cooperative Buyi

Professional Coffee Knowledge Exchange

For more information about coffee beans, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Pour-over Coffee Bean Recommendations

What Coffee Beans to Use for Pour-over Coffee

Product Name: FrontStreet Coffee Burundi Kayanza Province Kayanza Cooperative Bwayi Processing Station Washed

(Burundi Kayanza Sogestal Kayanza Bwayi CWS Bourbon Washed)

Flavor Description:

Citrus notes, mesona grass, slight minty tones, orange juice-like vibrant acidity, thick and juicy, sweet aftertaste.

Origin Information:

Country: Burundi

Region: Kayanza

Variety: Bourbon

Altitude: 1,800 meters

Annual Rainfall: N/A

Soil: N/A

Grade: AA

Processing Method: Washed

Harvest Period: May to August

Pour-over Parameter Recommendations:

Recommended filter: V60, grinding degree: Fuji 3.5 scale, water temperature: 90-92°C, powder-to-water ratio: 1:15, 15g of powder to brew 225g of water, total brewing time: 2 minutes 10 seconds

Introduction:

Kayanza Province is located in northern Burundi, at the border between Burundi and Rwanda. Kayanza Province can produce high-quality coffee thanks to two main reasons: first, the high-altitude climate environment, and second, excellent washing processing facilities and equipment.

Coffee grown in Burundi is mostly of the Bourbon variety, with varieties like Jackson introduced in recent years. Bourbon has distinct aroma, and Bourbon grown in Burundi has sufficient sweetness, with acidity that is elegant rather than bright. It should be quite competitive in the international market, but previous civil unrest and various issues led to slow industry development, and Burundi's reputation is not yet sufficient, so there are still not enough evaluations in the international market. Burundi's main famous coffee-producing regions include Kayanza, Ngozi, Mumirwa, Buyenzi, and Kirimiro.

Bwayi Washing Station (Bwayi CWS) is one of the washing stations under the Kayanza Cooperative (Sogestal Kayanza). Burundi currently has seven major coffee cooperatives. These seven Sogestals are mainly established according to production areas and geographical regions, responsible for managing washing stations, post-processing, coordinating quality control, post-processing work, and sales. They are: Kayanza, Kirimiro, Kirundo/Muyinga, Ngozi, Mumirwa, Sonicoff, and Coprotra.

Each cooperative establishes local washing stations according to geographical locations to provide nearby services to local small-scale coffee farmer members. The processed raw beans are then centrally handed over to the cooperative above for subsequent steps, including dry processing, grading, and sales, which are fully handled by the cooperative (Sogestal).

Coffee cherries in the processing station all undergo complete washing and fermentation processes. After fermentation, the coffee is moved to a shaded area for preliminary pulping to protect the coffee from direct sunlight. Then, the coffee is moved to drying racks in the sun and constantly turned to ensure even exposure. During the process of moving coffee to the racks, the outer skin of the coffee remains intact! The flavor description of this batch of FrontStreet Coffee Burundi washed coffee: citrus notes, mesona grass, slight minty tones, orange juice-like vibrant acidity, thick and juicy, sweet aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473