Origin: Burundi, Rugabano, Ruvubu (exactly here)
Altitude: 1.575-1.700 masl
Producer: local producers
Taste notes: honey, pear, raisins
WHY WE LIKE IT
Rugabano is a fresh and sweet coffee. Its texture and flavour are reminiscent of floral honey, perfectly complemented by subtle notes of pear and sultanas. It is a perfect coffee to enjoy on its own, although with milk it brings out the smoothness of this coffee.
We use 20 grams of ground coffee and 340 grams of final water at 93C. We make three pours. The first one of 50 grams, wait 30 seconds and make two pours of 145 grams in a total time of 2' 30" / 3'.
Variables to take into account:
- METHOD: Kalita/V60
- GRINDER: EK43
- WATER: 70 ppm
In Burundi, almost the entire population lives off what they grow, and some 700,000 families make their living directly from coffee, a product that the locals say is close to their hearts.
It is a landlocked country with few economic resources and a predominantly agricultural economy, in which coffee is vital.
With an annual production of no more than 200,000 bags, Burundian coffee currently accounts for just over 1 % of the world market, a percentage which, although very low compared to other producing countries, represents up to 65 % of Burundi's exports and therefore an important source of income for the national economy and for the more than 700,000 coffee-growing families who also devote part of their land to subsistence farming - wheat, maize, rice, bananas, etc. - to supplement their income. - to supplement their annual income from the sale of their coffee.
Coffee production in Burundi is mainly a smallholder activity, and it is estimated that approximately 30% of households throughout the country depend on this crop for their livelihood.
Farms are small, less than one hectare, and the average number of trees per farmer is estimated to be between 50 and 250, a perfect ratio to ensure timely tree care and high quality coffees.
VARIETY AND PROCESS
The coffee cherry is washed and pulped. First, the dense beans are separated from the immature 'mbuni' (floating) beans by flotation with water, which means that the denser beans sink and are sent through channels to the fermentation tank.
This first fermentation phase lasts about 24 hours, after which the grains are washed and sent to the secondary fermentation tank for another 12-24 hours.
Once the fermentation process is completed, the grains enter the washing channels, where the floating grains are further separated and the dense grains are cleaned of mucilage. The washed grains enter soaking tanks where they can remain under clean water for another 24 hours.
This steeping process allows the amino acids and proteins in the cellular structure of each bean to develop, resulting in higher levels of acidity and complex fruity flavours in the cup.
The beans are transferred to drying tables, where 50% of the moisture is removed.
The Bourbon variety is a medium yielding plant that produces a great cup of coffee, although it can be susceptible to pests and pests.