Burundi - Ruhata natural
Region: Ngozi
Farm: Ruhata washing station
Cultivar: Red Bourbon
Altitude: 1680 - 1800 m
Process: Natural
Taste notes: Pomegranate, Blackberry, Raspberry
TASTING
Back for another year with our Burundi favorite, the Ruhata batch! A bold, surprising, and unique coffee. The cup is dominated by an aroma of pomegranate, a superb note of blackberry with a syrupy body reminiscent of raspberry, and a woody finish that soothes, much like the boreal scents of a walk in the woods. A biting acidity, pronounced sweetness, and a musky touch typical of African coffees make this a must-have on Nektar's menu.
ORIGIN
Lot no. 2 from the Ruhata washing station was selected by our partners at Apex Coffee Imports in collaboration with the station's owner, Pierre Claver Gahungu. After retiring from a career as a customs officer, Pierre returned to his homeland to establish a 12-hectare farm with 25,000 red bourbon cultivars in the Ngozi region of northern Burundi. In addition to his own production, Pierre manages the washing station, where he processes coffee cherries from 50 other local producers. Batch no. 2 was dried in-cherry for 25 to 40 days on raised beds, making it a textbook example of natural coffee!
DRINKING
An explosive coffee, full of fruit and punch! We recommend all brewing methods for this coffee. The espresso is a fruit bomb, tangy and bold, transforming your lattes into milkshakes. The filter will surprise you with its complexity, which unfolds as the cup cools. This bean is also forgiving with more traditional brewing methods, revealing its best qualities even in a French press on a wild camping trip!
ESPRESSO PARAMETERS
Coffee : 18g
Resulting beverage : 36g
Time : 24-26 sec.
DRIP PARAMETERS
Coffee : 14g
Resulting beverage : 210g
Temperature : 88 Celsius