What Coffee Beans to Use for Pour-Over Coffee? Coffee Origin|Burundi Komiro Cooperative

Pour-Over Single Origin Coffee Recommendation - Burundi African Heart

Coffee Origin: Burundi

Estate Name: Burundi Sogestal Kirimiro Butemba Washing Station

Processing Method: Washed

Variety: 100% Arabica Bourbon

Flavor Profile: White peach, honey, lemongrass, floral notes, blackcurrant, red apple, vanilla, bright and clear citric acidity, sweet aftertaste

Roast Level: Light Roast

Altitude: 1749m

★2017 COE #16 Competition Lot★

Sogestal Kirimiro Butemba Washing Station COE Award Records:

➩ 2017 16th

➩ 2015 20th

➩ 2013 9th

➩ 2012 10th

Burundi Sogestal Kirimiro Butemba Washed

White peach, honey, lemongrass, floral notes, blackcurrant, red apple, vanilla, bright and clear citric acidity, sweet aftertaste

Burundi Coffee Origin

Burundi is located in the interior of East Africa, where coffee grows on high mountains at altitudes between 1750 to 2000 meters. Most coffee is cultivated by small farmers, with many owning only dozens of coffee trees. After harvest, farmers carry bags filled with coffee cherries on their heads or on bicycles to deliver them to the nearest washing station. Burundi's high altitude, hilly terrain, volcanic soil, and abundant rainfall are all essential elements for producing excellent coffee, creating a distinctive character with prominent aroma and complex, varied flavors. In terms of flavor profile, Burundi coffee features elevated aromatics, sufficient sweetness, and elegant acidity.

About This Lot

This particular lot comes from the Butemba Washing Station, part of the Sogestal Kirimiro Cooperative, located at a unique altitude of 1938 meters - the highest altitude washing station in Burundi. Due to this high elevation, the station has access to very clean water, which facilitates the traditional Burundian double fermentation processing method. Under the excellent management and environmental focus of the cooperative, exceptional coffee quality is achieved. This coffee earned the remarkable achievement of 16th place in the 2017 COE competition!

Bourbon Variety

The Bourbon variety of Arabica coffee is currently one of the closest varieties to the original species, discovered on Reunion Island (originally named Bourbon) next to Madagascar. Bourbon has its own distinctive characteristics, similar to Typica in terms of high-quality cup profile, with wine-like acidity and sweet aftertaste. Bourbon and Typica can be distinguished by their coffee tree leaves and bean appearance. Bourbon leaves are broader, and the solid coffee cherries are smaller but grow more densely, resulting in beans that are relatively smaller and rounder compared to Typica.

Washed Processing Method

After removing the skin and pulp, the coffee undergoes water fermentation in fermentation tanks to clear the mucilage remaining on the parchment, followed by washing with water. This method produces one of the essential characteristics of specialty coffee: rich acidity.

Important Notice :

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