Burundi - Kibingo Station, Heirloom, Washed (Espresso)

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Tastes like Blood Orange, Earl Grey, Cantaloupe Melon, Honey






1700 - 1900 masl


Kibingo Station


Red Bourbon



Kibingo Station

Renowned for its high-quality lots due to its perfect positioning in a mountainous area at 1.893m above sea level in the Kayanza commune, the Kibingo washing station produces a wide variety of coffee from natural, fully washed and honey processes to unique fermentations. The station receives cherry from over 3000 smallholders spread over 18 neighboring hills.

Washed Red Bourbon

This lot of Red Bourbon,is a washed processes where the cherries are selectively handpicked. The cherries are floated and sorted by hand to remove the damaged, underripe and overripe cherries. After floating, cherries are pulped and fermented in water from a nearby stream for 10-12h then washed, graded and dried on raised beds with regular checks for defects.

Recipe double shot

Short : In 18G / Out 42G / Time 29 Sec

Water : Use medium soft water (100-150ppm) at 93° C

Steps :

  1. Use a scale to measure your dose and yield (= brewed liquid). 
  2. Grind 18g of coffee at a fine espresso setting.
  3. Distribute the coffee evenly in your portafilter and tamp level.
  4. Lock in the portafilter, gentle but firm. Don't crack the coffee bed.
  5. Start the machine. Measure 42g of brewed liquid in your cup in 29 seconds.
  6. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser. Make small adjustments only. Discard the first shot after every change of grind size.