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Bavyeyi Natural, Burundi
Bavyeyi Natural, Burundi
Bavyeyi Natural, Burundi

Bavyeyi Natural, Burundi

$19.50 USD

FRUIT FORWARD, DARK CHOCOLATE, GRAPE

The women owned Bavyeyi producer group, comprised of 600 smallholder farmers, grows coffee in the Ngozi Province at elevations around 1800 meters above sea level (masl). The variety of this community lot is Bourbon, and it is naturally processed. The coffees are dried for 45-60 days (which is a long time!) due to the cooler climate and higher elevations. This was the first naturally processed Burundian coffee we’ve ever carried, and the second year in a row buying it. We were introduced to this coffee by Jeanine Niyonzima-Aroian, who founded JNP, an importing/exporting company. We are excited to work with Jeanine because of her dedication to transparency and increasing gender diversity within the coffee industry. She is involved in the International Women’s Coffee Alliance Burundi Chapter, and is on the Board of Directors for the Specialty Coffee Association. JNP and their trained Q graders in Burundi work with producers on best practices for improving and sustaining quality, and this coffee is a stunning outcome. This coffee is fruit packed, with flavors of melon and grape candy with winey acidity.

PRODUCT DETAILS

PRODUCER GROUP Bavyeyi PLANT VARIETY
Bourbon C MARKET AT POSSESSION $1.83/lb
FARM Various HARVEST
March-July COST OF PRODUCTION NA
FARM SIZE Various PROCESS
Natural FOB/EXW NA/NA
REGION, GEOGRAPHY Ngozi EXPORTER
JNP FARM GATE NA
ELEVATION 1800masl IMPORTER JNP COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

This is second year working with JNP. We've shared the Cost of Production Covered Project with Jeanine, and are hoping to get a project going this year! We're inspired by Jeanine's focus on women empowerment, higher prices paid for coffee, and quality coffee, and are very excited to be collaborating with JNP.

HOW WE BREW COFFEE, PRECISION MATTERS!

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: We brew this coffee with a 1:16.67 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.5 for flat bottom filter or Chemex, a 6 for Kalita, and a 4.5 on V60.

Total Brew Time: use a 2:45 to 3:00 minute brew time for Kalita filter, 4-5 minutes for batch brewer or flat bottom pour over, 3 minutes or so for V60, 4-5 minutes for Chemex.

Tips: If your coffee is tasting thin, adjust your grind finer (as long as you're using a 1:16.67 brew ratio).