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The Director – Burundi
Burundi Specialty Single Origin
- Notes: Very sweet, complex acidity, blackberry, brown sugar
- Roast: Medium-Full
- Origin: Burundi FW15+, Red Bourbon, Kavugangoma
Introducing the Burundi FW 15+
Experience the exceptional Burundi FW 15+ Specialty green coffee lot, a premium selection with an outstanding cupping score of 87.5, sourced from the lush hills of Burundi. This fully washed Red Bourbon varietal, carefully processed at the Kavugangoma washing station, delivers a beautifully refined flavor profile—sweet, vibrant, and complex, with rich blackberry notes and a smooth brown sugar finish.
Why This Coffee Stands Out:
- Premium Quality – A high-scoring specialty coffee with remarkable depth and consistency.
- Distinct Flavour Profile – Bright acidity balanced with natural sweetness and layered complexity.
- Ethically & Sustainably Sourced – A testament to responsible farming and coffee craftsmanship.
For coffee enthusiasts, this is more than just a coffee—it’s an investment in excellence. Elevate your mornings with a truly unique offering that not only delights but also reinforces your commitment to quality, sustainability, and ethical sourcing.
| Weight | N/A |
|---|---|
| Flavour Notes | Very sweet, complex acidity, blackberry, brown sugar |
| Roast Specifics | Medium-Full Roast |
| Origin | Burundi FW15+, Red Bourbon, Kavugangoma |
Coffee grind size guidelines:
The right grind size plays a crucial role in the coffee brewing process. Experimenting with different grind sizes based on your preferred brewing method will help you find the perfect cup of coffee for your taste preferences.
Whole Beans:
Coffee beans in their original, unground state. Ideal for: For those who prefer grinding their own coffee just before brewing to preserve freshness and flavour. Suitable for various brewing methods.
Course Grind:
A rough and large grind with distinct, visible particles. Ideal for: French Press, Cold Brew, and Percolators. The coarse grind allows for a longer extraction time without over-extracting the coffee.
Medium Grind:
A versatile grind with the consistency of sea salt. Ideal for: Drip coffee makers, pour-over methods like Chemex and Aeropress. This grind size provides a balance between extraction speed and flavour profile.
Fine Grind:
A fine & smooth grind, similar to powdered sugar. Ideal for: Espresso machines, Moka pots, and Turkish coffee. The fine grind allows for a quick extraction, resulting in a concentrated and flavourful brew.
Frequently asked questions:
Where are your coffee beans sourced from?
We source our beans from reputable growers who employ sustainable farming practices, ensuring that our coffee is not only delicious but also ethically produced.
What is the shelf life of the coffee?
For the best flavour, we recommend enjoying our coffee within three months of roasting. As freshly roasted beans are key to a delicious cup, we roast our coffee to order to ensure maximum freshness when it reaches you. Store your beans in the Feature bag in a cool, dark place to help them stay fresh for longer.
Ground coffee can be stored for 1 month.
Our coffee bags are designed to keep coffee fresh for as long as possible.
How should I grind the coffee?
The right grind size plays a crucial role in the coffee brewing process. Experimenting with different grind sizes based on your preferred brewing method will help you find the perfect cup of coffee for your taste preferences.
View our "Grind size guide" next to the product description on this page.
How should I brew the coffee?
Espresso: 18g Ground Weight. Run for 27-29 Seconds. With a yield of 45ml Espresso. This will deliver a wonderful fusion of rich chocolate, toasted hazelnuts, and luscious cherry sweetness.
Plunger: 20g (1-2 Cup Recipe) Course Ground Weight. 200ml Boiled Water. The extraction time is 4 minutes that will yield best flavour results
Pour Over: 20g (1-2 Cup Recipe). Medium Course Grind. Wet your paper filter and V60 cylinder with boiled water. Pour 100ml boiled water over the course coffee grinds and wait to bloom. After 30 seconds continue with a clockwise circular pour motion, wetting all the grinds evenly. Allow for a total extraction time of 3-4 minutes
