ESPRECHELON - our seasonal, single-origin house espresso ///

Origin - Burundi

Region - Muyinga Province

Process - Natural

Producer - Karambo washing station

Altitude - 1500-1700m

Variety - Red Bourbon

Tasting notes - Cocoa, poached pear, honey

Suggested espresso recipe - 18g in / 37g out / 31 seconds

Our seventh iteration of Esprechelon is a superb example of a natural process Red Bourbon varietal from the Karambo washing station in Garsorwe commune, Burundi.

Karambo is a station that is firmly focussed on improving cup quality, processing techniques and overall operations, which ultimately results in greater potential profits for the producers whose cherries the station purchases.

Karambo is operated by This Is Burundi Coffee, led by Prosper Merimée and his family. TIB’s vision is to create a truly sustainable impact for the communities and Farmers that they buy from, connecting their harvests to buyers in the speciality market that want to have producer wellbeing as a central tenet to their procurement.

For this lot, the cherries are carefully hand-sorted to remove any damaged or underripe fruit before undergoing a pre-pulp float. Once sorted and cleaned, the cherries are ready for drying.

They are spread evenly on raised drying beds, allowing for optimal airflow and keeping the cherries elevated to prevent contact with moisture and animals. Drying takes place over 25 to 30 days, with the cherries regularly turned during the day for even drying and covered at night to protect from humidity.

Once fully dried, the outer fruit layer is removed, and the coffee beans are prepared for sorting and packing.