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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZMuyinga, Burundi
Burundi

Muyinga, Burundi

Burundi · Muyinga

A natural Red Bourbon from northern Burundi.

Yellow pear, dried fruit, nutmeg and cane sugar. Silky body with fruity notes and rich sweetness.

Tasting notes
Yellow pearDried fruitNutmegCane sugar
Body
Light
Acidity
Lively
Sweetness
Sweet
Clarity
Clean
Roast profile Filter
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability2 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Roasted for filter and at its best in a pour-over or batch brewer.

01 · Pour-over

Pour-over

Dose15 g
Water / yield250 g
GrindMedium-fine
Time2:45–3:15
Use water at 92–94°C. Bloom with 40 g for 40 seconds, then pour the rest in slow circles in two or three pulses.
02 · Drip coffee maker

Batch brew

Dose60 g
Water / yield1000 g
GrindMedium
Time5–6 min
Use fresh filtered water and a rinsed paper filter. Serve soon after brewing and don't keep the coffee on the hot plate.
Temporary coffee farm image
From the farm

Zuberi Matsitsi · Nyagishiru & Busasa stations
— Muyinga

Ce Red Bourbon naturel provient de la province de Muyinga dans le nord du Burundi et a été produit dans deux stations partenaires : Nyagishiru et Busasa. Toutes deux sont dirigées par Zuberi Matsitsi de MATRACO, un producteur reconnu pour allier envergure et impact réel sur les communautés locales.

Des altitudes de 1 600 à 1 850 mètres, des sols volcaniques riches et un climat tropical doux permettent aux cerises de mûrir lentement et de développer une saveur complexe.

Altitude
1,600–1,850 masl
Producers
Zuberi Matsitsi · Nyagishiru & Busasa stations
The process

Natural
by design.

The harvest runs from April to July, with careful hand-picking and sorting of ripe cherries. The lot is processed as a natural and dries on raised African beds for 35–36 days.

Warm days and cool nights concentrate the sugars in the fruit, adding sweetness and balance to the cup.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producers
Zuberi Matsitsi · Nyagishiru & Busasa stations
Region
Muyinga
High-altitude microclimate · cool nights, long maturation.
Varietal
Red Bourbon
Selected for cup clarity and density.
Process
Natural
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1,600–1,850 masl
Cool nights, long maturation, dense bean structure.
Harvest
April–July · 2024–2025 harvest
Selective hand-harvest at peak ripeness.