Burundi - Kawasili

Burundi - Kawasili

80.00 Sale Save

hints of creme brulee tart, dried dates, and oolong tea

Each box contains eight (8) coffee drip bags.

Producer: Andrea Fabiani
Farm: Kawasili Washing Station

Location: Kayanza Province, Gahombo
Variety: Red Bourbon
Process: Natural
Altitude: 1,700 - 1,800 masl

The Kawasili Company

Through KAWASILI, our subsidiary, we diligently source cherries and export green coffee produced and processed in 1.700/1.800 masl of Gahombo Kayanza Province, Burundi.
Our team, led by founders Diane Nsengiyumva Fabiani and Andrea Fabiani, agronomic engineers, are fully dedicated to promote Burundi coffees and contribute to the growth of the Kayanza Province coffee industry.

The KAWASILI project was initiated on the shared values regarding the reduction of environmental and sanitary impacts of the coffee industry.
We also monitor the processing phase (exclusively natural processing), to limit excessive water consumption and bacterial contaminations caused by the mismanagement of fermented pulps frequently induced by washed coffee processing.
While crusading to convert local producers and cooperatives to work with organic products, KAWASILI also engaged in some innovative experiments, like extreme fermentation processes, biodynamic monitoring and anaerobic-environment fermentation.

We assist coffee farmers in their production process by providing agricultural consultancy expertise. Our focus is primarily directed towards sourcing and marketing quality coffee for the producers, too often weakened by their precarious position.

brewing guide

Each bag contains 15 grams of coffee.

The recommended water to coffee ratio is 1:15.

Water Weight: 225ml

Water Temperature: 90-93'C

Brewing Time: Between 2 to 3 minutes

  • Get your cup and scale.
  • Place drip coffee bag hangers on to your cup
  • Pour 225ml of 90-93'c hot water
  • Wait to brew for 2-3 minutes
  • Remove drip bag
  • Serve and enjoy your coffee