Burundi: Hafi, Muyinga
Burundi: Hafi, Muyinga - Dark est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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Description
Description
The Burundi Hafi Dushime coffee is a testament to the dedication of local farmers who now have access to a nearby wet mill, allowing them to process their coffee cherries on the same day they are harvested. This proximity ensures the highest quality and freshness, resulting in a specialty coffee with a rich and distinctive flavor.
Origin Story: In the hilly terrain of Muyinga, Burundi, small farmers once faced long journeys to deliver their cherries for processing. With the establishment of a local wet mill, they can now produce a coffee that reflects the vibrant culture and dedication of the region.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with silky smooth notes of sweet, dried cherries and blackberries, complemented by a crisp acidity.
- Medium Roast: Enjoy a balanced cup with enhanced berry notes and a medium body, offering a smooth and well-rounded experience.
- Dark Roast: Revel in the deep and bold flavors with a full body, where the berry notes are pronounced, offering a rich and satisfying finish.
Why Choose This Coffee:
- Sustainability: Supports local farmers by reducing travel time and ensuring quality processing.
- Unique Flavor: A robust profile with notes of dried cherries and blackberries, perfect for various roast levels.
- Versatile Use: Ideal for espresso or as a bold base for various brewing methods.
Specifications
Specifications
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Espresso
Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
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Single Use Pod
A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
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Drip Coffee
This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
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Pour Over
Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
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French Press
A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
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Cold Brew
Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.
Roast Levels
