KIBINGO, BURUNDI

KIBINGO, BURUNDI

Roaster: Campbell and Syme

Origin: Burundi — Kayanza

Variety: Red Bourbon

Process: Washed

Roast Level: Medium

Tasting Notes: Redcurrant, apple & Demerara sugar

Intensity: ☕ ☕ ☕ ☕ ☕

Acidity: 💧 💧 💧 💧 💧

Body: 🍫 🍫 🍫 🍫 🍫

Altitude: 1700-1900 maslm

Format: Whole bean, Cafetiere, V60, Aeropress, Moka pot

Recommended Brew Methods: V60,Aeropress,Moka Pot,Cafetiere

Price per KG: €

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