Bahirwe Lot 2 Natural - Instant Coffee

Regular price $14.00

SPECIALTY INSTANT COFFEE

ORIGIN | NGOZI PROVINCE, BURUNDI

NOTES | ORANGE, JELLY DONUT, MILK CHOCOLATE

We took some of our favorite single origin coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. 

Take our instant and add hot water for instant coffee or even milk for an instant latte.  

This item comes with 6 pouches that make 1 - 8oz cup each

Description of Coffee | 

Jeanine Niyonzima-Aroian grew up in Burundi's capital city listening to her mother recount stories of cultivating coffee in her home province of Ngozi in order to pay for school fees. One Northwestern MBA and a 20-plus year career in international business later, Jeanine found herself being pulled back to Burundi... and to coffee. Today, Jeanine is the founder of JNP Coffee, which sources exceptional coffees from her homeland of Burundi. JNP is committed to encouraging transformational change for local coffee farmers by promoting gender equality, supporting financial literacy education, and developing leadership skills. 

As we already mentioned, all of the coffees from JNP come from the mountains of Burundi, but this microlot in particular holds a special place in Jeanine's heart. It is grown in the Ngozi province, the backdrop of all those stories her mother used to tell. In Kirundi, bahirwe can be used to mean "successful", "prosperous", and "happy" - all ideals which Jeanine is helping to become a reality for the women, farmers, and people of Burundi.

This coffee is a sure sign to us that summer is coming! Burundi naturals are typically the first African coffees to become available each season, and it is so, so good to have them back. In the cup, this coffee is bright and fruity, as you might expect from any African natural. But this one also is distinctly jam-y in its sweetness, with an incredibly pleasant yeast bread quality about it - which reminds us of the perfect jelly-filled donut. 

Producers or Washing Station | Bahirwe

Farm | 2000+ small holders in group

Process | Natural

Variety | Bourbon

Elevation | 1800 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com