Tasting notes : A complex coffee with apricot and caramel aftertaste. A medium to full bodied coffee.
Roast : Medium – Dark
Cultivar : 100% Arabica – Bourbon Heirloom
Processing method : Natural – Coffee is dried as a whole cherry; regularly hand tossed every until moisture is below 11.5% taking about 20-30 days.
Farmer : This lot is 11192 from Gishubi. Crop 2017/18
Region : Gitwe hill, Gishubi, Heza washing station, Kayanza province, Burundi
Altitude : 1960 masl
Quaffee was born from a two-decade-long pursuit for the finest quality coffee. On this journey, a model for producing a consistently high standard of coffee began to take shape: Only by sourcing exceptional coffees and ensuring they are roasted with sensitivity to their individual characteristics can this standard be maintained.
The symbol of a frog represents our journey. It also serves as a constant reminder to ensure that we remain bound to our vision and true to each individual involved in the supply of every bean we offer.
Espresso | 1 : 2.2
AeroPress | 16g : 200g
Plunger | 48g : 800g
Filter/Pour Over | 18g : 300g