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

Kalico Mama Espresso, Burundi

$18.00 USD

SYRUPY, PLUM LIQUEUR, MILK CHOCOLATE

Buthinda is one of seven washing stations owned by Kalico (Kahawa Link Company) in the Muyinga and Kirundo provinces of Northeastern Burundi. Angele Ciza, the industry wide respected founder of Kalico, and her son, Alex, oversee all seven of the washing stations. Buthinda is located in Muyinga, and receives predominantly Bourbon coffee from thousands of smallholder farmers in relatively high elevation areas (1,650-1,700 masl). 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. The espresso roast of this coffee is complex and juicy, and holds up well in a cappuccino!


 


 

 



 

PRODUCT DETAILS

PRODUCER GROUP Kalico Mama PLANT VARIETY
Bourbon C MARKET AT POSSESSION $2.13/lb
FARM Buthinda Washing Station HARVEST
March-July COST OF PRODUCTION NA
FARM SIZE Various 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 about four years now, and couldn’t be more excited about the quality of this most recent harvest. Sadly, Angele passed away this August 2022. It has been a privilege to work with Angele Ciza and Alex, and we know Angele is missed dearly in this industry.

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: Cone or flat bottom filter should brew for 3:00-5:00 minutes.

Tips: When brewed as espresso, we use a 1:9 brew ratio.