Burundi - Kibingo (Washed) - Espresso

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This is a washed coffee from Burundi called Kibingo. This listing is for the espresso roast, but we also roast this coffee for filter (see other listing).

This coffee has an amazing syrupy body and an underlying super clean red currant flavour. It demonstrates some almost Kenyan like attributes, in terms of juicy flavours and bold acidity.

When served black it offers a rich fruity cup, full of stone fruits and vibrant acidity. With milk it becomes unusually complex, with the orange blossom cutting through resulting in a velvety / syrupy drink.

The tasting notes we have attached to this coffee are: red currant, syrupy, orange blossom and intense.
  • Farms:  Kibingo
  • Location: Kinga, Kayanza Province (North-West Burundi)
  • Varietals: Red bourbon
  • Process: Washed (dried on raised beds)
  • Elevation: 1600 - 1900 masl
  • Weight: 250g
  • Roast: Espresso
We roast on Tue & Wed. Your coffee will be roasted within 5 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days).

Buy up to 4 bags of retail coffee and shipping will be fixed at £3.50.

Background info:

From the 2016 harvest, three lots from Kibingo washing station were selected by 32 Cup for its vibrant, citrus fruit and stone fruit profile. Its profile is acidity-driven, with orange and floral notes. Sweetness and body provide the necessary back-structure. This is the first offering from Kibingo washing station in 32 Cup’s ongoing collaboration with Greenco.

At cherry intake, a picking team sorts the cherries on maturity. This is essential for a fine processing, with less damaged beans. The cherry skins are mechanically removed during pulping. Next, the sticky parchment will dry ferment for 12 hours. When fermentation is complete, the parchment goes down the washing and grading channel.


Finally, the top quality coffee soaks for an additional 24 hours to remove any remaining mucilage before going to the pre-drying tables. Here, a second team of pickers checks the wet parchment to take out defect beans. After a couple of hours, the parchment is moved to the drying tables. Depending on the weather conditions, it will reach 12% moisture content in about two weeks.

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