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Core Roasters Coffee: handpicked, considered coffee, roasted in small batches in Melbourne. Inspired by people, flavour, 1920s Japanese woodblock prints and graphic poster design.
Giku | Burundi

Giku | Burundi

$14.00Price
Quantity
Meet GIKU, a 1,750masl washed processed bourbon variety from various smallholder producers in Kayanza, Burundi.
 
Expect to taste: pear, brown sugar milk tea, red grape, mango, kiwi, lime cordial & cherry

  • CORE INFO

    TLDR: yet another stunner from the Long Miles Project in Burundi. As usual, we will let the coffee do the talking, and boy oh boy does it have a lot of goodness to share!

     

    A long stretch of fifteen kilometers dirt road lies between the Long Miles Bukeye Washing Station and Giku hill. You have to cross over two rivers and pass by two province borders to get reach here. Although there are many small rivers running through this region, the communities that live here have little access to clean drinking water and are far beyond the reach of electricity. Coffee is the most important crop grown on the hill, closely competing with corn and beans. The fringes of the Kibira Forest, Burundi’s only indigenous rainforest, looms fifty-four kilometers in the distance.

    Some words from our partners - Osito Coffee and Long Miles
     

    We have met challenge after challenge trying to bring a washing station closer to Giku. Coffee farming families from this region have\ delivered their cherries to Bukeye Washing Station or the nearest Long Miles collection point for years, often travelling more than three hours by foot to reach these sites. This year, we’re hoping to see that change. We bought a piece of land a stone’s throw away from Giku, cleared it and have started building Ninga, Long Miles Coffee’s third washing station. Coffee farmers will walk or bicycle the day’s harvest of cherry to the Ninga Washing Station site. 
     

    THE SCOUTS

    Salvator is one of the Coffee Scouts working alongside coffee farming families on Giku hill. He has been empowering farmers with sustainable farming practices, helping them to understand the importance of planting shade trees, growing green manures, mulching their land and seasonally pruning the coffee trees. During coffee harvest, he stands side by side with farmers, guiding them through the cherry-picking process.

  • BREWING SUGGESTIONS

    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! hello@coreroasters.cc

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