Burundi - Nkoronko Natural
Region : Gitega
Farm : Karusi
Cultivar : Red Bourbon
Altitude : 1 580 m
Process : Natural
Taste notes: Red grape, Dried berries, Rhum
FLAVOUR
A refined red bourbon that exemplifies the excellence of Burundi's terroirs. In the cup, it reveals a sweet, fruit-forward profile carried by a bright malic acidity. Right from the first sip, vibrant notes of red grape take the lead, followed by a gentle, ripe fruit sweetness. At its core, dried berries bring a slightly tangy depth, giving way to a warm, fermented finish reminiscent of dark Caribbean rum.
ORIGIN
Founded in 2005 and active since 2009, the Nkoronko cooperative is based in the rolling hills of Karusi province, in northeastern Burundi. It brings together several hundred small-scale producers around a well-structured washing station, built on a unique land-ownership model: five administrators collectively own 80% of the land, enabling smooth coordination of production. The co-op welcomes farmers with at least one hectare of land and currently counts 12 members farming a total of 60 hectares.
For this red bourbon lot, the cherries were dried whole, with the fruit still intact, on raised beds that promote airflow. This slow, careful drying process, lasting 25 to 30 days depending on weather conditions, allows for the development of a rich and complex aromatic profile.
BREWING
This red bourbon stands out for its balance and versatility. As a filter brew, it delivers a comforting sweetness. As a cortado, its fruity notes pair elegantly with milk. And as an espresso, it offers a syrupy texture and a warm, flavourful profile.
A classic 1:2 espresso ratio highlights the depth of red grape and the rum-like warmth, rounded out by a soft caramel finish. A more modern, lighter espresso brings forward a brighter acidity and fresh fruit character, creating a smooth aromatic bridge to the filter version, which remains the most faithful expression of this coffee’s complexity.
No matter the brew method, this coffee reveals layers of sweetness and vibrant malic acidity, making it a perfect companion for summer.
Espresso parameters :
Ground coffee : 18 g
Result in the cup 36 g in 28-30 sec.
Filter parameters :
Dry coffee : 15 g
Result : 220 g at 91C.