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Aroma

Dark Chocolate - Floral - Orange

Taste

Citric

Grinding

Quantity

Price

14,75€

Description and details

The speciality micro-lot was processed with the fully washed technique, which involves several steps and progressive treatments in the water, then a slow drying in the sun to obtain the best quality in the country. 

 

It has a citrus taste and is made unique by its aroma of dark chocolate, floral and orange. 

 

  • Origin: Burundi 
  • Region: Bugendana, Gitega 
  • Botanical species: Arabica 
  • Variety: Bourbon, Mibirizi 
  • Altitude: 1,600 - 1,850 masl 
  • Processing: Fully - washed, Drying 15-21 days 

 

Classification: Fully - Washed 

 

Roasting

  • slow, to give each bean the right amount of time to develop and a perfect texture 
  • light, to respect its quality and bring out all its individual nuances 
  • dedicated to single-origin and 
  • 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster 

 

Cooling: naturally air-cooled to ensure a pure product without interference

SCA score at origin

Aroma

7.75

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Taste

7.75

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Acidity

7.50

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Aftertaste

7.50

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Body

7.75

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Equilibrium

7.75

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Global

7.75

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Uniformity

10.00

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Sweetness

10.00

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Cup

10.00

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Score

83.75

Burundi Agahore

This microlot of specialty coffee comes from the Agahore cooperative, from the innovative washing facilities of Engineer Nibaruta, who involves the entire community to produce the best quality coffee in the country. 

 

With full respect for its environment, a virtuous circle of improvement was therefore created: in order to improve conditions for its small farmer members, the Agahore cooperative donated goats to them for the production of organic fertiliser for coffee and production premiums. 

 

The processing of this microlot has been categorised as Fully-Washed: the cherries delivered by the farmers have been selected with great care. 

First, they were floated in small buckets to check their quality; those of higher quality then went through a second selection by hand, where they were stripped; the coffee was then fermented in the water of a nearby stream for 10-12 hours; finally, it was passed through no less than 7 washing and sizing channels where wooden bars further sorted the beans of different gauges. 

A slow drying in the sun, of 15-21 days on the drying tables, completes the work and made this single-origin masterpiece.

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