Here's how we brew this amazing Burundi Gaharo by Ruby Coffee Roasters!
The Long Miles project has helped transform Burundi’s specialty coffee industry, connecting roasters with incredible producers in hard-to-reach areas. Bukeye was the first washing station that they built, located in the hill community of Gaharo, and despite a low-yield year blighted by poor weather, this washed Bourbon lot is a florally fragrant gem.
Ruby noted cranberry, tangerine, caramel, and black currant. We tasted dried apricot, nectarine, plum, grapefruit, lingering hibiscus, and a red cherry hard candy finish. Clean, silky, with a sparkling green apple acidity.
🌍 Origin: Kayanza, Burundi
💦 Process: Washed
🔬 Varietal: Bourbon
⛰ Elevation: 1,859 - 2,086 MASL
Brew Recipe for Burundi Gaharo by Ruby Coffee Roasters
Using Stagg [X] Dripper
22.5g of Burundi Gaharo by Ruby Coffee.
350g of water
1. Measure and grind coffee
Measure out 22.5g of coffee beans and grind them on a medium to medium-fine coarse setting. We used setting 5 on Ode with Gen 2 Burrs, which is about 4 on Ode with Gen 1 Burrs, which is a 6 on Ode + SSP burrs, which is a 5.2-6.2 on Opus.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 45g of water for the bloom
Fully saturate your coffee grounds with twice as much water as coffee, and allow about 35 seconds for the bloom. Add a gentle 5 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.
4. Continue pouring in X stages
After the bloom, pour to 150g, then 250g, and finish at 350g. The total brew time varies, but we’re aiming for a quicker 3:30 - 4:15 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of floral honey, dried apricot, chamomile, and spices.