COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
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step 6

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Filter

Burundi, Kibingo

oolong tea, blackberry, honey
COFFEE FACTS
  • HARVEST: April/May, 2019
  • LOCATION: Kayanza Commune, Kayanza Province
  • VARIETY: Red Bourbon
  • ELEVATION: 1893m
  • FARMERS/TREES: 3,553 Farmers / 1,010,062 Trees
  • PROCESS: 12 hours underwater fermentation
  • DRYING: Raised African beds
  • STORAGE: Green coffee frozen to preserve freshness
FILTER BREWING PARAMETERS
  • Water-to-Coffee Ratio, Drip: 17.5 : 1
  • Water-to-Coffee Ratio, French Press: 16 : 1
  • Water Temperature: 95.6°C / 204°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

This is our third year buying coffee from Kibingo, and their coffee offers everything I love in classic Burundian coffee but with an extra level of refinement. After tasting this elegant cup, it comes as no surprise that Kibingo’s coffees took both 1st and 2nd place spots at the illustrious 2017 Cup of Excellence competition. Kibingo was built in 1986 in the Kayanza Commune in the Kayanza province, close to the Congo-Nile Crest. The name “Kibingo” comes from the Kirundi word “urubingo”, which means “reeds”. Reeds were planted along the river to contain the water and to prevent the surrounding soils from eroding.

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