burundi coffee beans single origin label for coffee bag with deep reds orange and pastel salmon colours and coffee descriptions

Burundi Single Origin Coffee

$22.00
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Size:

Size
Grind:

Grind
Pickup currently unavailable at 4 Patricks Rd

Burundi Single Origin Coffee

250g / Whole Beans

4 Patricks Rd

Pickup currently unavailable

4 Patricks Rd
Arana Hills QLD 4055
Australia

Size & Grind types

Save up to 15% on selected coffees when you buy 1kg+

Your beans will be ground for this brew method if selected: 

GRIND TYPES:

Espresso grind: 
Suitable for most basic home machines.

Stovetop grind:
Slightly coarser than espresso : eg. mokka pot

Aeropress grind:
Perfect for aeropress, Delta press and other similar brewers

Filter / drip grind:
Medium coarseness. Great for pour overs, moccamasters, v60, dripulators.

Chemex grind:
Similar to filter coarseness

Plunger grind:
Very coarse for plungers or French Press.

Cold Brew grind:
Coarsest grind for those who wish to do cold immersion coffees.

Size & Grind types

Save up to 15% on selected coffees when you buy 1kg+

Your beans will be ground for this brew method if selected: 

GRIND TYPES:

Espresso grind: 
Suitable for most basic home machines.

Stovetop grind:
Slightly coarser than espresso : eg. mokka pot

Aeropress grind:
Perfect for aeropress, Delta press and other similar brewers

Filter / drip grind:
Medium coarseness. Great for pour overs, moccamasters, v60, dripulators.

Chemex grind:
Similar to filter coarseness

Plunger grind:
Very coarse for plungers or French Press.

Cold Brew grind:
Coarsest grind for those who wish to do cold immersion coffees.

Tasting notes

Burundi Single Origin Coffee

Sweet apricot nectar and stone fruits with a mild acidity and light body.

Region

Gaharo

Altitude

1700-1900 MASL

Coffee varieties

Bourbon

Acidity

Low
A female coffee farmer from Burundi picks coffee cherries from her trees as she looks at the camera and smiles

Gaharo - 1700-1900 MASL

The lowdown

The coffees from Gaharo Hill are exceptionally delicious! Virtually all the coffee in this region (which is indeed a hillside) is of Bourbon varietal and all are harvested, pulped, fermented, washed, and patio dried to the same accuracy. The complexities in flavour are a true exploration of terroir – a word used to describe the soil, elevation, rainfall, temperature, and humidity.

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