Come from the Mirango washing station near Vyanda, a town in the Bururi district, southern Burundi. The washing stations was built in 2015 and now processes the crop of 135 smallholders. It is part of the Duharanirikawa Cooperative. Duharanirikawa was formed in 2012 in the Bururi province. It means “Protecting coffees of all kinds”.
The coffee from this lot is hand-sorted. In the washed process, the coffee cherries are fermented in tanks using a single-fermentation process and then dried in the sun for 7 days, using a humidity meter device and moved regularly to achieve even drying. Once dried the parchment coffee is moved to the warehouse to be assessed, graded and stored in cool conditions to maintain quality.
This coffee has excellent structure, leaving super juicy, clean, and pleasant lingering finish. Very good for espresso and pour over.
SINGLE ORIGIN - BURUNDI - MIRANGO LOT #17
Reminiscence of: Apricot, Citrus and Raspberry,
Country: Burundi
Region: Vyanda, Bururi
Varietal: Bourbon
Process: Washed
Altitude: 1,500–1,800 masl
Producers: Duharanirikawa Cooperative
Score: 86.5Espresso Machine
20 gr basket
22 gr - Coffee Ground
60 ml - Espresso Shot
27 second - Extraction
280 ml/30 second - Water Flow
94 °C - Machine Temperature
Pour Over
18 gr - Coffee Ground
300 ml - Hot Water (split into 4 pours)
93°C - Hot Water Temperature
2.30 minute - Extraction (30 second each step of pouring)
Aeropress
16 gr - Ground Coffee
220 ml - Hot Water
96°C - Water Temperature
2 minute - Brew Time
20 second - Press Time
Plunger
21 gr - Ground Coffee
300 ml - Hot Water
96°C - Hot Water Temperature
4 minute - Brew Time