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Burundi - Muruta
Location: Kayanza, Muruta
Producer: Salum Ramadhan
Growing Altitude: 2000 masl
Processing Method: Washed Processed
Harvest: August 2018
Product: Filter & Espresso
Flavour Notes: Pineapple, Cocoa & Citrus
This year we're excited to add an Burundian coffee to our selection, the first lot that we have worked with since our experimentation with a great Cup of Excellence Burundi in 2018.
Processed at the now infamous Buziraguhindwa washing station in the Kayanza Province, this particular coffee is grown within the local area but is brought to the washing station to be processed. Identified as Murata, this title references the local geographical region and hillside upon which the lot was harvested. Nimu Silas oversees the quality protocols and cherry selection before processing, ensuring that the milling and drying are perfectly undertaken and organising the lot separations.
This washed processed Bourbon carries with it distinct notes of it's origin, with citric and tea-like notes, however the juicy pineapple and fresh zesty notes really tie this cup together. Except a fruity profile with fresh acidity and a clean tea-like aftertaste.
Espresso Roast Brewing advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:16.1 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,31 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.
We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.
For example, a recipe with a 18g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).
Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.