Burundi - Masha, Washed (WS)

VIRANT AND COMPLEX WITH NOTES OF ORANGE, ROOIBOS TEA, AND BROWN SUGAR

$13.94

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Size 12oz // 340g 5LB

Quantity

Roast level: Light
Processing method: Washed
Region: Gatara, Kayanza
Washing Station: Masha
Variety: Bourbon

Coffee from Burundi is sweet, memorable, and has characteristics of Kenya and Ethiopia combined. The primary tasting notes here are going to be orange, rooibos tea, and brown sugar. The acidity is tangy, the sweetness deep, and body hefty. It's unique and delicious!

About the country and washing station:

Coffee from Burundi is complex in flavor, but complicated in history. Belgians introduced coffee in the early 20th century, and forced coffee production for nearly half a century during their rule of Ruanda-Urundi (now Burundi and Rwanda). Independence was gained in the early 60s. At which farmers chose to continue with coffee grown, or abandon it all together for other crops.

Coffee would become a major part of Burundi's economy, and was slowed by civil war at the turn of the century. When the conflict resolved, coffee started to become privatized by the government leading to the funding and support which led coffee to make up 80% of the countries exports.

Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood.

Harvest here is typically April through June.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.