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Kalico Mama, Burundi
Kalico Mama, Burundi
Kalico Mama, Burundi
Kalico Mama, Burundi
Kalico Mama, Burundi
Kalico Mama, Burundi
Kalico Mama, Burundi

Kalico Mama, Burundi

$19.50 USD

SWEET, BAKING SPICES, PLUM

Kalico (Kahawa Link Company) is comprised of seven washing stations in the Muyinga and Kirundo provinces of Northeastern Burundi. Angele Ciza, the industry wide respected founder of Kalico, and her son, Alex, ran Kalico until Angele's passing in August 2022. Alex now leads Kalico's operations. Kalico's washing stations receive predominantly Bourbon coffee from thousands of smallholder farmers in relatively high elevation areas (1,650-1,700 masl). The coffee is wet fermented for 12-18 hours, then soaked for an hour, washed, and is then dried on raised beds. Kalico Mama is a joint project between Kalico and Atlas Coffee Importers that focuses solely on women produced coffee contributing to the Buthinda washing station. This harvest tastes like plum, black tea, cocoa, brown sugar, and dried berry.

 

*Photos provided by Atlas Coffee Importers

PRODUCT DETAILS

PRODUCER GROUP Kalico PLANT VARIETY
 Bourbon C MARKET AT POSSESSION $1.85/lb
FARM Kalico producer groups HARVEST
 March-July COST OF PRODUCTION NA
FARM SIZE Various sizes PROCESS
 Washed FOB/EXW NA/NA
REGION, GEOGRAPHY Muyinga EXPORTER
 Kalico FARM GATE NA
ELEVATION 1650-1700masl IMPORTER Atlas Coffee Importers COST OF PRODUCTION PREMIUM NA

RELATIONSHIP TO JUNIORS

We have been working with Atlas and Kalico for nearly six years now, and couldn't be more proud of the consistent quality and transparent information we get from these partnerships. It has been a privilege to work with Atlas and Kalico over the years, and we hope to move forward with the Cost of Production Covered Project with them in the future. Part of the challenge with collecting cost of production data has to do with the fact that there are many, many (many!) farms contributing coffee to the Kalico washing stations, and as we all know, cost of production varies farm to farm. Stay tuned!

HOW WE BREW COFFEE

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 something for, 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 1:16.5-1:16.67.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 6.75-7 for flat bottom filter in the cafe.

Total Brew Time: Most cone or flat bottom filter should brew for 2:30-5:00 minutes.

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