Sweet Tooth Espresso - Gaharo, Burundi
Harvested: Summer 2019
Location: Bukeye, Burundi
Tastes like: green apple, grapefruit, molasses
Grown by: Gaharo Hill Farmers
Processing Method: Fully Washed
To source this unique offering, our first from tiny, landlocked Burundi, we relied on the help of our friends at the Long Miles Coffee Project, who have been assisting coffee farmers in Burundi for many seasons. Gaharo Hill is a special place for Long Miles, the first washing station built by them rests at the feet of Gaharo Hill. Gaharo farmers are neighbors and co-workers—many of the dedicated washing station employees and their families call Gaharo home. When farmers first arrived, there was no one to welcome them; only empty land waiting to be farmed. As farmers began to work the land and plant crops, the hill was named to mean “We are full” in Kirundi (the local language of Burundi). Today, over 600 farming families live in Gaharo. We are stunned with the quality, care, and consistency displayed in the final product, and hope you will be too.
We recommend starting with the following brew parameters:
- Dose: 17.3-17.6 grams in a "18g" VST or "17g" Strada basket
- Temp: 198-200 degrees at the group
- Time: 29 seconds
- Brewing Ratio: 50-60% or about 31-33g of liquid
- Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
- Days Rested: 7-12
A Single Origin Espresso
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single-origin espresso has always been important to us. The best shots of espresso we've ever had have been single origin--dynamic, sweet, and complex. They are balanced, and good in milk to boot.
Throughout the year we will be showcasing eight to twelve single producers in homage to our original Sweet Tooth blend. An anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet Tooth will be a rotating single-origin bean on which we've put our stamp of approval as a great shot of espresso.