Archive - Burundi Magamba

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NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Kayanza, Burundi

Altitude: 1,780m

Varietals: Bourbon

Producers: Jean Clement Birabereya

Washing Station: Mpanga

Drying: Dried for up to 20-22 days on raised beds

Soil: Sandy Loam

Magamba is a 2 hectare farm named after the hill upon which it stands, nearby to the town of Kayanza, northern Burundi. Coffee on the farm is grown at approximately 1780 masl, and benefits from both the altitude and the deep, sandy, loam soil that is prevalent in this area. All of the coffee cultivated at Magamba is processed at the nearby Mpanga washing station.

The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies. However, we tend to find Kayanza coffees are more delicate in character and present more floral notes, such as jasmine, rose and orange blossom.

Espresso (18g VST)
18.5g in
38g out
in 24 to 26 seconds


Chemex
40g in, 700g Hot water (95-97 degrees)
100g bloom for 30 seconds, light agitation to ensure saturation.
200g spiral pours every 30 seconds up to the 700g total
All water out in 4- 4:45 minutes

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