Burundi Gatukuza
Burundi Gatukuza · SCA 83.5 · Mandarin and honey
Tasting notesMandarin · Raisins · Honey · Caramel
For you if…You like African coffees
- Region
- Gatukuza, northern Burundi
- Producer
- Several producers · Gatukuza station
- Altitude
- 1,700 m
- Process
- Washed
- Profile
- Mandarin and honey
- Best for
- filter
From 0,33 € per cup (7 g of coffee)
250 g ≈ 35 espressos (7 g) or 16 cups of filter coffee (15 g)
Couldn't load pickup availability
- It arrives automatically, every 2 weeks or every month, at the plan price.
- Free shipping in mainland Spain when the delivery reaches 35 €.
- It renews automatically until you cancel it. No commitment: from your account you can skip a delivery, or pause or cancel it whenever you like.
- at our roastery in Alcover.
- Roasted at our roastery in Alcover, in small batches.
- Delivery in about 2 working days. We pack it within 24 working hours (mainland Spain; EU delivery times vary by country). Free shipping in mainland Spain from €35, or collect it from our roastery at no cost.
- Whole bean or ground for your coffee maker: moka pot, espresso, filter or French press.
Coffee from several producers in Burundi, washed at the Gatukuza station (Nduwayezu Entreprises). Mandarin, raisins, honey and caramel, with a lively acidity and a long finish. For those who have already tried a fair few coffees.
The story
Gatukuza is a washing station in northern Burundi, in Ngozi. It gives almost 3,000 farmers a way to market their coffee and is large for Burundi, handling up to 35 containers of green coffee. This lot grows at 1,700 metres and is Bourbon.
The station belongs to the company Nduwayezu Entreprises, owned by Therence Nduwayezu. It groups the farmers around it into groups of 30, each with a leader who is trained by the company. The cherry pulp goes back to the fields as fertiliser.
In 2019, two Gatukuza lots took first place in the Burundi Cup of Excellence, scoring 90.13. Ours is a different lot: a washed coffee from a later harvest. Washing removes the pulp before drying, so the cup tends to come out clean.
We have it because it comes from a specific station, with its own story and prizes in the Cup of Excellence. We roast it in Alcover.
Where it comes from
- Region: Gatukuza, northern Burundi
- Producer: Several producers (Gatukuza washing station, Nduwayezu Entreprises)
- Variety: Bourbon
- Altitude: 1,700 m
- Process: Washed
- Score: SCA 83.5, importer's cupping
For you if…
- You're after complexity and acidity.
- You take your time brewing filter.
How to brew it
- Filter (V60, Chemex) Ideal for this coffee
- 15 g of coffee to 250 g of water (60 g per litre), medium-fine grind and water at 90–96 °C. Wet all the coffee first and let it release its gas. Sour or thin: grind finer. Dry or harsh: grind coarser.
Other methods
- Espresso
- Fine grind. Start from your usual recipe and change one thing at a time: if the shot runs too fast, grind finer; if it barely flows, grind coarser.
- Moka pot
- Medium-fine grind, a little coarser than for espresso. Look for a steady flow and take it off the heat when the coffee stops coming through.
- French press
- Medium-coarse to coarse grind. If the cup tastes flat, go one step finer; if it is harsh or silty, go coarser.
Questions
How does the recurring purchase work?
You choose the size, the grind and how often you want it. It arrives automatically, with the plan discount on every delivery, and the subscription renews until you cancel it. No commitment: from your account you can skip a delivery, or pause or cancel it whenever you like. To change the coffee, size, grind or frequency, write to us at hola@ciano.coffee.
Whole bean or ground?
If you have a grinder, whole bean: ground coffee loses its aroma sooner. If not, choose the grind for your coffee maker in the options above.
How should I store it?
In an airtight container, somewhere cool and dry, away from direct light, and better out of the fridge. Ideally, buy the coffee you will drink in 2 to 4 weeks.
What does SCA 83.5 mean?
It is this lot’s score from the importer’s cupping, on the Specialty Coffee Association (SCA) scale, out of 100. From 80 points up, a coffee counts as specialty.
