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
Taste
7.75
Acidity
7.50
Aftertaste
7.50
Body
7.75
Equilibrium
7.75
Global
7.75
Uniformity
10.00
Sweetness
10.00
Cup
10.00
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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