Kigeri | Washed | Burundi

Apples, ripe plums, juicy

$17.00
Roast
Weight

Roast Profile

Info

Origin: Burundi

Region: Kayanza Province

Farm/CWS: Izuba Washing Station

Producer: Izuba Smallhold Farmers

Altitude: 1500-1700m

Variety: Red Bourbon

Process: Washed

Story

Hey! So this is basically the same as our last Burundi (Izuba), only it’s a bit different as it’s from a single hill rather than the 3 hills surrounding the CWS. It’s unclear from satellite mapping which hill is which, and the info available on the unique characteristics of each his is, well, unavailable.

What is clear though is that it’s lovely and clean, lighter and more refreshing than the mixed lot was.

It’s from Raw Material, who do some great work in Burundi, and have loads of well researched info right here: https://www.rawmaterial.coffee/burundi

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.