Budhas Kafferosteri – Burundi Honey

This will be the tenth time Budhas Kafferosteri enters kaffenytt, who is one of my favorite coffee roasters. Last time I reviewed Budhas Kafferosteri wasn’t long ago, it was their Honey-processed Costa Rica. Today this post is all about their Burundi Honey!

This reminds me of a coffee I tried many years ago. The coffee was from Nicaragua and was so complex, that the notes were very different from what I was used to at the time. This coffee can actually be compared to that coffee. So when I had to customize the recipe for this coffee I took into consideration the struggles I had to create the final recipe from the Nicaraguan coffee review. As I wrote before, it’s very complex and when I understood that it was the coffee from Burundi I was amazed.

There is a lot of citrus flavors in this coffee, from day to day it can differ from a sweet tangerine to a rich zest of lime. This is very unusual for me since it’s always the same. However, it’s very sweet and is one of the more interesting coffees to brew in a long while. Let’s review what they wrote as their description:

“Burundi coffee is very unique characteristics. Well balanced with notes of sweet orange, jasmine, tangerine, citrus peel and very complex flavor. This complex flavor profile distinguishes Burundi coffee from other African coffee”

Which is kinda close to what I had in my notes.

And as usual we also find:

“We are an artisan coffee roastery in the north of Sweden Lapland. We roast our coffee with passion in small batches, using a traditional drumroast”

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes for Burundi Honey:
Sweet tangerine, lime peel oils with a very complex flavor.

Information and recipe for Burundi Honey:

Origin: Burundi
Variety: Heirloom Bourbon
Producer: Long Miles Coffee Project
Region:  Gaharo Hill
Process: Honey
Altitude: 1 800 – 1 900 masl.

Pour Over for Burundi Honey:

20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
60 g blooming 45 seconds
92 degrees Celsius

1) Pour 80g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 40g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 90g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 90g of water.
5) Stop the dripper at 3 minutes.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

Review for Burundi Honey:


Rating: 7.0/10

The rating is only based on taste and quality and is not based on price.

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