Burundi - Businde - Anaerobic Natural

Brew Guide

Hario V60 Dripper

This recipe really brings out the winey acidity and jammy, yogurty fruit tones along with the complex floral aroma of this beautiful coffee. We used a bypass brewing method for this coffee as we find that process heavy coffees such as this one present much better when brewed to a tighter ratio (a bit strong) and diluted with fresh water to the proper brew strength.


Coffee: 25 grams

Grind size: 3.5 on the Fellow Ode (medium-fine)

Water: 360 grams at 200˚F

Coffee to Water Ratio: 1:15.56

Brew Time: 3:00


1.     Rinse filter

2.     Add ground coffee

3.     Start timer and saturate grounds with 75g water.

4.     Let bloom 30 seconds.

5.     Slowly pour another 255g of water on the coffee, taking care to evenly saturate the grounds. You should end up with 330g of water poured.

6. After all water draws down, remove the brewer from your carafe. Add an additional 30g of hot water to the brewed coffee. Swirl carafe and serve.

Brew Guide


This is a wildly fruity coffee with a vibrant and winey acidity. We find coffees with these characteristics are oftentimes best when pulled with a wider brew ratio and a bit shorter extraction time than more traditional coffees.

The following recipe results in a syrupy shot with notes of strawberry yogurt, raspberry jam, dates, lavender and cedar.


Dose: 18 grams

Yield: 49 grams

Brew Ratio: 1:2.72

Brew temperature: 200˚f

Extraction Time: 35 seconds

Notes: we wrote this recipe using a Slayer espresso machine and Nuova Simonelli Mythos grinder. Results may vary on different machines. Always remember if your shot is too intense, yield more coffee out and if the shot is too weak, yield less coffee out.

This coffee needed to be ground a good bit finer than most coffees. Using our Mythos grinder, this resulted in an unusually fluffy dose. We needed to settle the coffee in the portafilter basket a bit to fit 18g in the basket. After tamping, the coffee was not overfilling the basket.