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4 Everton Park #01-40
Singapore, 080004
Singapore

+65 6220 2330

A coffee bar and roastery driven by our beliefs to foster direct, transparent and sustainable relationships with our coffee producers, so as to help us to source, roast and brew some of the most amazing coffees from around the world, to the best we think they should taste and share them with you.

Burundi PB Akeza Karigura

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Burundi PB Akeza Karigura

Coffee_PBAkezaKarigura-1.jpg
Coffee_PBAkezaKarigura-1.jpg

Burundi PB Akeza Karigura

23.00

Tasting Notes
Black Plum, Raisin, Brown Sugar

Producers: Surrounding smallholders in Kayanza & Shibitoke Provinces
Washing Stations: Buziraguhindwa, Mbirizi, Sehe and Shembati
Region: Kayanza, Burundi
Variety: Bourbon Peaberry (PB)
Altitude: 1700 - 2100 m.a.s.l.
Processing: Cherries are soaked to remove floaters, then spread in a single layer for the first 2 days while they are sorting out immature, deceased and overripe cherries. After the 2 - 3 first days they slowly build up the layers, and are moving and turning the cherries on the table multiple times per day, for 15-20 days.
Weight: 250g
Recommended for: Filter

Last roast: 28 Aug 2019

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In Burundi, Akeza means "the best" and Karigura, "promotes itself".

Our importer has been working very closely and buying a lot of coffees from the producer, Salum Ramadhan, in Burundi over the years. Salum owns 4 different washing stations in and around the Kayanza province, namely Buziraguhindwa, Mbirizi, Sehe and Shembati. where the coffees are all grown at an elevation of 1700 masl and above. One of the things that our importer have noticed when they do their selection of his coffees is that there is a lot of great coffees going to "waste" in the milling process.

Meaning when they are milling the "micro" lot by screen size 15 and up for regular export, the screen 14 and 15 and the peaberries are sold at a really low price as undergrades. This is not because they are bad coffees, but because traditionally there is no one that buys these screen sizes as specialty grade coffee, even if they tasted great. So by mixing the lower screen sizes from all his premium lots, Salum is able to fetch a better premium from what he usually gets from the market.

The result is great as this coffee is tasting really well. It's also great for the producer as he will get additional premiums for all the hard work that Salum and his team are putting into the production of specialty coffee.

We really enjoyed the sweetness and mouthfeel of this coffee. Black grapes, raisins and dark stonefruits are prominent when hot and there is a faint hint of floral undertones. The sweetness of brown sugar increases as the cup cools elevating the cup experience. Look out for hints of liquorice and cinnamon, and for those who are adventurous, try pulling espresso shots on this coffee and you might be surprised by the layers of complexities in the cup.