Kibingo Washed Bourbon Dial - June Traveller's

Dose: 20g
Ratio: 1:17
Grind: Finer than Neutral
Brew Time: 3:15
TDS: 1.38
Extraction: 20.5%

Sensory Description:

For those unfamiliar with the typical profile of Burundi coffee, the Kibingo profile is a fruit forward coffee that, from a sensory perspective, falls somewhere between the profile of Kenya and Rwanda. A well dialed cup of Kibingo has crisp, clean notes of mixed berries, earl grey tea (black tea + bergamont), and dried lemon, all balanced by a sugarcane sweetness. The experience of drinking this coffee is very similar to that of drinking a cup of well-extracted earl grey tea with granulated sugar and a hint of lemon added. The body is light with a sweet-tea like texture. The aftertaste is long and pleasant with notes of red tea and dried berries. 

Dial Notes:

Kibingo requires a grind size slightly finer than neutral to extract properly, with most dialed brew times falling around 3 minutes 15 seconds. Grind size adjustments seemingly had minimal impact on the body of the coffee, but instead altered the acidity, making it important to use acidity and it’s balancing counterpart, sweetness, as your guide when dialing.

Over-extracted brews of Kibingo were similar to oversteeped black tea or cocoa powder. They were drying on the palate and the body became heavy and overpowering. If you’re noticing a dull, powdery sensation on your palate combined with a heavy body adjust your grind size coarser.

Under-extracted brews of Kibingo maintained their body and were generally sweet, however were tart on the initial sip, similar to adding too much lemon to earl grey tea. The tartness needs the additional sweetness found at higher extraction percentages to balance the profile. If you’re observing tart notes on the tip and sides of your tongue, adjust your grind size finer.

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