Here's how we brewed this stellar honey process from Burundi, roasted by Washington’s Olympia Coffee.

This stellar microlot comes from a group of smallholder farmers on Mikuba Hill, Burundi and was processed at the Long Miles Project's Heza Station. It was pulped and anaerobically fermented before drying in the sun. The result is an intense and juicy sweetness, sun-baked right into the bean. We tasted stone fruit, pear, chamomile, wildflower, and wild honey.

🌍 Origin: Kayanza, Burundi

🍯 Process: Anaerobic Honey

🔬 Variety: Bourbon

⛰️ Elevation: 1,800 MASL

🔥 Roast: Light

Brew Recipe for Mikuba Anaerobic Honey

Using Stagg X Dripper

Ingredients:

20g of Mikuba Anaerobic Honey

320g of water

205°F

Steps

1. Measure and grind coffee at a medium setting

Measure out 20g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with SSP Burr / 5 on Ode with Gen 2 Burrs, which is about 4 - 4.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 and 6 - and note that the inner ring was set to 0 at 5 for us!

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 60g water for the bloom 

Fully saturate your coffee grounds with 60g of water, and allow 30 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 320g. The total brew time varies, but we’re aiming for between 3:00 - 3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of wild honey, pear, herbals, and pine nuts.

Espresso

Ingredients:

17g of the same coffee

40-45g of water at 200°F

1:2.3 - 1:2.6 ratio

26-28 second pull time

Steps

1. Measure and grind coffee

Measure out 18g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a total pull time of 24-28 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars for 24-28 seconds.

5. 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.