Turaco – Burundi
Named after the brightly coloured bird spotted across Burundi, Turaco is a blend of microlots from the best washing stations in Ngozi province.
Burundi coffees are renowned for their intense fruitiness and sparkling acidity, which is elevated through anaerobic fermentation. This is a process where fresh cherries are sealed in an oxygen-free environment to enhance its bright, fruity character.
Pickup available at Wagstaff Roastery
Usually ready in 24 hours
Turaco – Burundi
300g / Whole bean
Wagstaff Roastery
50 Wagstaff Drive
Toronto ON M4L 3W9
Canada
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Varietal
Bourbon
Process
Washed
Altitude
1650 - 2000m
Origin
Ngozi, Burundi
People & Place
Turaco, Various Smallholders
Named for the iconic, brightly colored bird spotted across Burundi, Turaco’s fully-washed lots are selected from the best washing stations throughout the Ngozi province. They show off a clean and balanced cup profile and include contributions from local producers with an average farm size of 0.3 hectares. Their microlots are comprised of coffees from many producers that express exquisite coffee from the region.
This coffee is proudly sourced through our friends at Cafe Imports – a leading advocate for Burundi specialty for the last 20 years who continue to discover microlots with plenty of “sparkle.”
The Land
Ngozi, Burundi
Ngozi is Burundi's second central coffee-producing region, located in the north-central portion of the country. The area is at 1650 masl or higher, and the temperature averages 22°C year-round.
Most producers grow several hundred trees on less than a hectare of land. The typical processing method in Burundi is similar to Kenya, with a “dry fermentation” of roughly 12 hours after de-pulping, followed by a soak of 12–14 hours in mountain water.
Brew Methods & Recommendations
Drip
Flavours of raspberry jam and merlot. Low-medium acidity, medium-high sweetness and smooth body.
Brewer: V60
Ratio: 1:16
Coffee: 20g
Water: 320ml
Brew Time: 3:15-3:30 minutes
Rest Period: 9 days
Espresso
Flavours of tart cherry and hops. High acidity, medium sweetness and syrupy body.
Ratio: 1:2.7
Coffee: 20g
Water: 54ml
Brew Time: 28 seconds
Rest Period: 15 days
Immersion
Flavours of papaya and sour cherry. High acidity, medium-high sweetness and juicy body.
Brewer: AeroPress
Ratio: 1:15
Coffee: 16g
Water: 240ml
Brew Time: 3-3:45 minutes
Rest Period: 7 days