BURUNDI
Kibingo
- Country:
-
BURUNDI
- Flavor profile:
- Rum, Milk chocolate, Grape, Aperol, Pineapple
- Processing:
- Anaerobic natural with cima yeast for 36 hrs
- Sweetness:
- 7/10
- Acidity:
- 6/10
- Bitterness:
- 3/10
- Variety:
- Red Bourbon
- Score:
- 90.5
- Our recipe for V60:
-
• Grind size on EK43 - 8;
• 15,5g of coffee;
• 260g of water, temperature: 98℃;
• 50g of water - bloom for 40 seconds;
• +50g of water at 0:40;
• +160g of water at 1:20;
• Total time 2:45.
- Comment from the roaster (V60):
- "Anaerobic natural processing with wine yeast for 36 hours. Super bright, sweet, tropical, and alcoholic (very). Drink responsibly."