NEW! Burundi, Yandaro

Burundi, Yandaro

Beautifully sweet with a lovely citrus & herbal undertone, the honey process gives this coffee some extra cleanliness in the cup with some extra zing!

Notes: Maple Syrup, Cola and Grapefruit

Process: Honey 

Variety: Red Bourbon

Altitude: 1770 - 1800 MASL

How would we recommend brewing this coffee?

This coffee shines wonderfully through filter coffee - however it would also work excellently on 'spro and 'spro style brewing methods like Moka! 

When using this coffee for filter - start with a ratio of  roughly 1:15.5 -1:16 (We usually brew this coffee @ 16:250g)

Updosing the coffee in the brew will work really well. As this coffee is roasted relatively light & paired with the honey process, it extracts quite easily; so updosing a tad can really help with the texture of the finished brew. 

For 'spro, We would highly recommend pulling this shot out longer than you normally would compared to Kapow Blend. You really want the acidity and sweetness to shine with this coffee, especially on 'spro. 

We recommend going slightly coarser than normal and pulling this shot longer - roughly 19g in : 45g - 50g out. This really brings out it's natural 'sparkliness'