How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Kayanza, Burundi
Varietal
Species
Arabica
Altitude
1600–1800 masl
Farm
Butegana Washing Station
Best for
Filter
About
Roaster's comment: Could be just typical washed Burundi. But Cima yeast that was added for 96 hours make it more complex and bright in final cup. About farmer and farm: Butegana washing station settled in Kayanza region, Burundi. Most coffee trees in Burundi are Red Bourbon. Smallholder producers of the region work Greenco company, that owns the station. Average producer sells 200-300 kilos of cherries annually. Process: fully washed with Cima yeast for 96 hours. All coffee’s selectively hand-picked and sorted. Then pulped. After that cherries are placed onto fermented tanks. Cima yeast is added to the tanks. Tanks are left to ferment in this environment for approximately 96 hours. Then coffee is run through washing and grading canals, and then go to drying.

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FAQ

Where does Butegana come from?

Butegana comes from Kayanza, Burundi. It is a washed and Yeast Inoculated coffee. It grows at 1600–1800 masl.


What does Butegana taste like?

Mad Heads Coffee Roasters lists raspberry, blueberry, dark plum and cocoa.


How do I brew Butegana?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.


What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.