IN THE CUP
This Red Bourbon varietal from Burundi Nyagashiha has a deep sweetness like no other. You can expect to taste brown sugar, cola and marmalade. It's a perfect one for your next brew in this chilly winter weather.
STORY BEHIND THE CUP
Nyagashiha washing station is located 86km south of the capital Bujumbura. It is surrounded by steep valleys where most of the land is used by farmer and family communities who not only grow coffee but also fruit and vegetables. Jean-Baptiste Bigirimana oversees 1172 farmers who insists on rigorous double sorting of all lots that pass through the mill. This creates incredibly clean and consistent coffee.
On top of Jean-Baptiste's strict processing protocols, the region stays rather cool throughout the year with an average temperature of 18°C, allowing the cherries to ripe slowly creating a greater complexity in the cup.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
