Oddyknockycoffee
Karibu (Burundi)
Karibu (Burundi)
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| Origin | Burundi |
| Region |
Gaterama |
| Producer | Agahore Coffee |
| Process | Washed |
| Altitude | 1600 – 1850 MASL |
| Varietal | Bourbon, Mibirizi |
| Cupping Notes |
Lemon, Chocolate, Apricot, Blood Orange
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Farm Info Agahore coffee are a washing station, speciality coffee farm and exporter located in the village of Gaterama, Burundi. Collating cherries from three communities balances volume with quality and traceability. Lot A0002 comes from Bukhorka, Kiremaa, and Twaranyuzwe. After picking cherries are collected and brought to the washing station for a 10 hour dry fermentation and subsequent 12 hour wet fermentation to accentuate the gentle fruits and sweetness. A 10 hour soak further adds complexity and clarity to the cup. Coffees are finished on raised beds taking between 14-21 days to dry. |
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Brew Recipe Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins Cafetiere: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec |
