Here's how we brew this silkily clean exclusive from Brandywine Coffee Roaster!

Most Burundian coffees are washed, so a silkily clean natural process from the tiny East African nation is a rare treat. Grown by smallholder farmers around the Gakenke Washing Station in the north of the country, this Red Bourbon lot was dried on raised beds for 21-28 days. We tasted Medjool dates, floral honey, black cherry, and clove, with a bright blood orange acidity that grows juicier as it cools, and a lingering sweetness.

🌍 Origin: Kayanza, Burundi

🌞 Process: Natural

🔬 Varietal: Red Bourbon

⛰ Elevation: 1,600 - 1,800 MASL

Brew Recipe for Burundi Gakenke Natural

Using Stagg X Dripper


23g of Burundi Gakenke Natural by Brandwine

350g of water


1. Measure and grind coffee at a medium-fine setting

Measure out 23g of coffee beans and grind them on a medium-coarse setting. We used setting 4.2 on Ode with Gen 2 Burrs, which is about 3.2 on Ode with Gen 1 Burrs, which is a 5.2 on Ode + SSP burrs, which would be leaning toward the middle-finer of the Pour Over range 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 46g of water for the bloom 

Fully saturate your coffee grounds with 46g of water, 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 4 stages

After the bloom, pour to 150g, then 250g, and finish at 350g. After the last pour, give 5-10 more gentle swirls. The total brew time varies, but we’re aiming for around 3:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of black cherry, honey, rose hips, and blood orange.




20g of the same coffee

40g of water at 200 F

1:2 ratio


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

3. Pull shot at 9 bars

There will be variance in shot times depending on your machine / water / the atmosphere and altitude in and at which you are pulling your shot. I suggest aiming for 30-35 seconds.

If the shot tastes dry / chalky at the end, aim for a faster shot (grind coarser). If the shot is sour at the end / lacking body, aim for a longer shot (finer grind). At this point, I’d use micro (NOT macro) adjustments, unless your shot is pulling in 20 seconds or less, or more than 45 seconds!

4. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!