Dusangirijambo | Burundi
Say hello to DUSANGIRIJAMBO, a washed process bourbon grown by the various smallholder farmers of Dusangirijambo Co-op at 1650-1950masl in Kayanza, Burundi.
Expect to taste: pear, brown sugar milk tea, red grape, mango, kiwi, lime cordial & cherry
TL;DR: from a co-op that supports the tiniest local growers with their only cash income through the year. This coffee is supremely delicious and directly supports MANY families.
Dusangirijambo Co-op is located in central Burundi in the Karuzi province. This co-op was established in 2013 and is under the umbrella of COCOCA, which is a union cooperative of coffee growers in Burundi. Coffee is delivered in cherry by smallholder farmers in the region to the Bugenyuzi washing station for processing. After a 12-18 hour fermentation, coffee is dried on raised beds for 10-14 days depending on weather.
Burundi microlots are selected out of the daylots created by various centralized washing stations, basis cup quality. Because the average farmer in Burundi owns 1/8–1/4 a hectare of land, many smallholder farmers will deliver their fresh cherry to a washing station in order to be sorted and processed; microlots, then, are blended lots comprising coffees from many producers that express exquisite coffee, but are not generally traceable to the individual producers.
We’ve roasted this coffee to keep it on the lighter side of things. It’s crisp, clean, and delightfully delicate - something for those who enjoy clean fruits and a lighter bodied coffee!
We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.
Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.
With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.
Our favourite recipe for v60:
- 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
- Set your kettle to boil, and ready your socks to be rocked.
- We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
- After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
- Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
- Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.
If you’d like more info or tips, get in touch! email@example.com