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A citrusy flavor with a pleasant medium body, finishing with a sweet hint of brown sugar.
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| Region: |
Ngozi Province, Burundi
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| Producer: |
JNP Coffee |
| Variety: |
Red Bourbon
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| Process: |
Washed
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| Elevation: |
1,800 masl
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| Roasted For: |
Filter |
| Tasting Notes: |
Tangerine, Honeybush, Brown Sugar
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| Best After: |
2 Weeks Post-Roasting |
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BAVYEYI
Coffee grown in Ngozi Province has a special meaning for JNP Coffee founder Jeanine Niyonzima-Aroian, as that is where her mother grew up. Stories of her mother helping the family harvest coffee cherries to cover school fees stand behind the name for this coffee. In Kirundi, “Bavyeyi” means “parents.”
Remote areas of this high-altitude province are well known for quality coffee. JNP Coffee is working with an experienced owned cooperative, with a current membership of 2,000, many of them Muslim women. The JNP Coffee Q-grader has travelled to the washing station several times to advise the farmers on best practices to strengthen their crops and achieve the highest scores.
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WATER SPEC:
Hardness: 70 ppm
Alkalinity: 35 ppm
BREW RATIO (COFFEE TO WATER):
1:17 (e.g., 10g of dried coffee ground to 170g of brewing water)
WATER TEMPERATURE:
92°C / 198°F
CURRENT SETTING:Grind at 5(medium)
*GRIND SETTING SCALE 1 TO 10
1: Very Fine (for turkish coffee)
2: Fine (for espresso)
3-7: Medium (for drip coffee, pour-over, cupping)
8: Coarse (for French press)
9-10: Very Coarse (for cold brew)
