Burundi
Rubirizi

This is an exciting and rare offering on our shelves! A post-roast omni blend, 50% washed process, 50% natural process, same variety and origin.

Washed and natural process Red Bourbon

Flavour: peach iced tea, raspberry

Body: Acidity:

Roast: omni (filter + espresso)

This lot comes from the Rubirizi Hill just east of Gaharo. The cherries are delivered to Bukeye Washing Station, built in January 2013 by Long Miles Coffee.

The manager of Bukeye, Agathon Ininahazwe, oversees the innovative work the station is running. It is this location that the first Coffee Scout program was started - offering agronomist support to the thousands of producers in the area. It has also been a launching pad for extensive organic pesticide program targeting antestia (the colourful bug that has been linked to the potato defect), post-harvesting pruning, mulching, and fertilising campaigns.

The washing station has 113 committed employees; during the peak of harvest, farmers from Rubirizi bring their cherries to the station, and each person’s contribution is recorded using the Long miles farmer card system. This system ensures that Long Miles can trace the best quality coffee. Coffee collection usually begins in April and is completed by June or July.

Sourcing and ingredients

100% Red Bourbon coffee beans, provided by Osito and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Multiple Farmers On Rubirizi Hill And Bukeye Washing Station
Farm/Coop: Rubirizi
Country: Burundi
Region: Kayanza
Altitude: 1750m above sea level
Varietals: Red Bourbon
Process: washed and natural
Harvested: July 2024
Body
Acidity
Tasting notes: Peach iced tea, raspberry
Roast style: Omni (filter + espresso)

Varietals

Red Bourbon varietal

The location

Coffee from Burundi

Coffee first arrived in Burundi in the 1920s while the country was still under Belgian colonial rule. Since the civil war in 1993 Burundi has placed a great importance on growing the coffee industry and the flow on effects that will have on the country’s economy.

The Kayanza region of Burundi

Northern region near the Rwandan border

Farm processes

Washed And Natural process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.