Kayanza, Burundi
Kibingo
Buckle up, this is a wild ride.
We taste
cherry cordial, strawberry rhubarb, raisin
...in this coffee.
For many years now we’ve offered various selections from the Kibingo washing station – from washed to natural that run the gamut of flavor profiles. This particular lot was naturally processed using a type of yeast called “Intenso”, developed by Lalcafe, to control the fermentation process. In a nutshell, the yeast is used to drive the fermentation process, essentially crowding out the surrounding micro-organisms during fermentation which can lead to less desirable outcomes.
The results? Let’s just say this will be one of the more/most intensely fruited profiles we will offer this year. Fresh off the grind the aromatics are intoxicating with dark fruit notes and a perfume like quality. In the cup we are tasting everything from cherry cordial chocolates, to strawberry rhubarb with a bright craisin-like finish. If you are into intensely fruited cups or want to try something on the more wild side of what we offer, you should grab a bag and buckle up.
Recommended Preparation
Out: 34-36g
Time: 19-21 sec
Water: 305g
TDS: 1.27
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We buy, roast, and sell coffee. On a surface level, this sounds simple enough. But buying coffee in a way we are proud of and in a way that those who buy our coffee are proud of is often complex, challenging, and hard work. We find ourselves on a continuum of buying and selling that progresses towards more sustainable, meaningful and equitable relationships. The chart below provides basic information for each lot on where we are on this journey.
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