Go Go Juice - Burundi
Roast Profile | Light
Notes of | Strawberry Yogurt, Iced Gems, Chamomile
Variety | Red Bourbon
Process | Natural
Altitude | 1700 - 1900 MASL
Most coffee trees in Burundi are Red Bourbon. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of production for the 3 to 4 years it will take new plantings to begin to yield. In order to encourage farmers to renovate their plantings, Greenco purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost.
Despite the ubiquity of coffee growing in Burundi, each smallholder produces a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200 to 300 kilos of cherry annually.
During the harvest season, all coffee is selectively handpicked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.
Quality assurance begins as soon as farmers deliver their cherry. All cherry is floated in small buckets as a first step to check quality. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries.
Following sorting, the beans are transported directly to the drying tables where they will dry slowly for 3 to 4 weeks. Cherry is laid out in a single layer. Pickers go over the drying beans for damaged or defective beans that may have been missed in previous quality checks. The washing station is very strict about allowing only the highest quality cherry to complete the drying process.
At the washing station, farmers can obtain organic fertilizer from composted coffee pulp. To promote farm renovation, producers can get low-cost, subsidized coffee seedlings at the washing station. Each station has its own nursery for this purpose.
The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of projects centred on strengthening cooperatives and improving yields.
*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
*Our coffee is freshly roasted each Monday & Thursday and orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
Roast Profile
Light
Notes Of
Producer / Region
Various Smallholders
Variety
Red Bourbon
Process
Natural
Altitude
1700 - 1900 MASL
OUR GUARANTEE
We pride ourselves on our exceptional customer service and with that our coffee quality also.
So we guarantee that if you really dont love the coffee you purchase from us, we'll help make it right!
BREW GUIDES ☕️
- Grind 14g of coffee on a medium-fine grind
- Wet the plunger then push the plunger into the end of the brewing chamber
- Place filter paper into filter chamber and rinse paper with warm water (carefully)
- Place Aeropress on your scale in the inverted position (upside down) and tare scales.
- Add ground coffee to your Aeropress.
- Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
- After 30 seconds add another 170g of water, bringing your total water up to 230g
- Leave your Aeropress to brew for 3 minutes
- At the 3 minute mark carefully attach your filter chamber with filter paper
- Hold a mug or vessel on top of your Aeropress and carefully flip over
- Gently push down to extract all the coffee from the Aeropress
- Remove and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
- Grind your coffee to a medium-coarse grind
- Weigh out your coffee, we always recommend 60g coffee to 1 litre of water. For example: 400ml brew = 24g coffee
- Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
- Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
- Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
- At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
- Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
- Pour and enjoy
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
What you’ll need:
- Fresh coffee
- A jug / french press / or best a Cold Brew Coffee Maker
- A fine strainer or filter papers
Here’s founder Zach's personal recipe:
- 32.5g coarsely ground coffee
- Add 500ml of fresh filtered water.
- Give it a little stir
- Leave it in the fridge for 8-12 hours.
- Strain through a V60 02 or the Hario Cold Brew Coffee Maker
Dose: 18 grams
Brew time: 25-30 sec
Brew weight: 30-36 grams
This should be used a recommended start, not an absolute.
See how you get on and change your recipe to what suits you best and let us know what you find!
- Grind your coffee to a coarse grind
- Use a ratio of 60G Coffee to 1Ltr water
- In a 3 cup french press add 21g coffee (approx 3 scoops)
- Add 350ml boiling water
- Leave to brew for 4 minutes
- Use a spoon to gently stir the crust
- Leave the french press to brew and settle for a further 6 minutes.
- Add the plunger and gently press
Chipp Tip
Being patient with your French Press will make sure you have an even better coffee experience and making sure to use scales and freshly ground coffee will help elevate that cup of morning java even further!
View the full guide here.
- Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
- Boil your kettle with fresh water.
- Add your boiled water to the brewing chamber, just up to the fill line.
- Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
- Carefully screw the top of the brewer to the bottom not over-tightening it.
- Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
- Keep the lid open and wait for the coffee to extract into the top chamber.
- Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
- Pour and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
