Bright raspberry sweetness with cascara aroma and a delicate black tea body.

Nkonge from Kayanza, Burundi is a washed Red Bourbon grown at 2,000–2,200 m.a.s.l. Expect fragrant aromas of cascara and black tea, a bright raspberry-like sweetness, and a delicate, tea-like body. Carefully processed with dual fermentation and raised-bed drying, this coffee highlights the elegance and vibrancy that make Burundian lots so distinctive.

Processing
The coffee is first subjected to a 12-hour dry fermentation in which the mucilage remains in contact with the parchment without added water, encouraging enzymatic activity and initial microbial breakdown. This is followed by a 24-hour wet fermentation in water, which helps further remove residual mucilage and refines acidity through controlled microbial action. After fermentation, the parchment coffee is dried on raised beds, ensuring optimal airflow from above and below. This slow, even drying stabilizes moisture content and reduces the risk of defects, contributing to cup cleanliness and shelf stability.

Taste Profile
Fragrant aromatics reminiscent of cascara and black tea. Bright acidity with a soft, fruit-forward sweetness similar to raspberry. The body is delicate and tea-like, with a clean, refined finish.

Features & Traceability

• Origin: Burundi
• Region: Kayanza, Nkonge
• Farm: Nkonge, washing station
• Producer: Local smallholder farmers
• Variety: Red Bourbon
• Processing method: Washed (12h dry fermentation, 24h wet fermentation, dried on raised beds)
• Altitude: 2,000 – 2,200 m.a.s.l.
• Flavour Notes: Fragrant cascara and black tea aromatics, bright raspberry-like sweetness, delicate tea-like body
• Roasted by: Shokunin Coffee Roaster, Rotterdam

To guarantee the freshest coffee, please note:

• Order cutoff: Monday at 11:30 AM
• Orders with coffee beans will be prepared and shipped by Wednesday to ensure optimal freshness.

Brew Guide

We highly recommend trying this coffee with the Flower Dripper, using either Abaca Paper or Medium Dark Roast Paper Filter, to fully explore its unique flavour spectrum.

• Coffee: 18 grams (medium coarse, K-Ultra: 8.5°; J-Ultra: 300°)
• Water: 300 grams (92°C)
• Brewing Ratio: 1:16.6

1. Rinse the filter thoroughly with hot water.
2. Start the timer and gently pour 30 grams of water over 30 seconds.
3. At 30 seconds, pour in a circular motion until you reach 110 grams.
4. At 1:00, continue pouring until you reach 170 grams.
5. At 1:30, pour until you reach 240 grams.
6. At 2:00, gently pour in a circular motion until 300 grams, avoiding any agitation. 

The total brewing duration should be between 2:40 and 3:00 minutes.