MAMAM - Burundi Gihere Natural Filter 250 g

Whole-bean specialty coffee from Burundi, roasted by MAMAM roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles dried mango, almonds and plum jam.

Origin: Burundi

Region: Ngozi

Farm: Gihere Washing Station

Variety: Bourbon

Processing: Natural

Altitude: 1800 m a.s.l.

Cupping score: 87 / 100 

ABOUT THE FARM

Gihere Central Washing station receives coffee from over 1600 small-holder producers in the Ngozi region of Burundi. The average farmer in this region only has approximately 250 trees, which is extremely small. They are picking their ripe coffee by hand here. This washing station was established in 1984 and features adequate soaking and floating tank for optimal coffee processing and has over 200 drying tables. As a result, they can process nearly 20,000 bags of coffee in total here. As a result of this washing station being established in the 80s, many small-holder farmers have gained access to capital investments, education, and infrastructure to produce exceptional coffees and improve their livelihoods. After coffee has dried, it it transported to the capital city of Gitega for dry milling and export. 

Natural Coffees in Burundi are picked ripe cherries then laid on raised beds for drying for varying times depending on weather.

ROASTER'S OPINION

Very fruity, reminiscent of plum jam.

RECIPE

• 16 g coffee

• 250 g water 96°C

• Medium grind size

1. Place a paper filter in the V60 and rinse it with hot water (96°C). This will heat the dripper and server and remove any paper taste from the filter. For best results, always use filtered water (remember that 98.5% of brewed coffee is water).
2. Discard the rinse water from the server.
3. Grind the coffee beans just before brewing and pour them into the dripper. Gently level the coffee in the center of the V60.
4. Place the V60 on a vessel set on a scale and ensure the water temperature is 96°C.
5. Tare the scale and start the timer.
6. Add 50 grams of water. Your coffee will begin the bloom phase (pre-infusion).
7. After 30 seconds, add water until you reach 100 grams. Pour the water slowly, gently, and in circular clockwise motions.
8. At 00:50, pour up to 200g of hot water.
9. At 01:10, pour up to 250g of hot water.
10. Give the V60 dripper a light swirl and let the coffee draw down.
11. The water should finish filtering through around 3:00. You may need to adjust the grind setting if the coffee brews too quickly or too slowly. However, always taste and evaluate the quality of the coffee.

Store in a cool and dry place.