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La Cabra

Umutumba Burundi Umutumba Burundi
$20.00

Out of stock

Story:
Details:

Umutumba is a great example of the archetypal washed Burundi profile, with delicate black tea balanced by dried fruit sweetness in the cup, reminiscent of raisin and apricot. This coffee is a part of La Cabra’s first release from the Long Miles Coffee Project in Burundi. 

The Long Miles Project, initiated by Ben and Kristy Carlson in 2013, works with over 5,000 coffee farmers in Burundi, overcoming significant challenges to produce specialty coffee in the region. Carefully controlled washed processing results in delicate black tea and soft dried fruit notes, offering a sweet and balanced cup profile.

 

Why We Like It and Resting Time:
This coffee has a very soft presentation of acidity that finishes quite clean! This is a great example of a classic Burundi profile and has very balanced acidity and sweetness. We've been enjoying this coffee a ton as pour over and we think it's a fantastic daily drinker. We recommend you rest this coffee for at least three weeks! 

 

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Roast

Flavor

Black tea · Soft dried fruit

Origin

Burundi

Process

Washed

Varietal

Bourbon

Type

Single Origin

View full details
Recipe I/O:

Pourover
Espresso
French press
Aeropress
xBloom
Pourover
Method: V60
Number of pours: 3
TBT: 2:45
Dose: 15g
Grind size: Medium Fine
Water: 240ml
Water Temp: 201°F/94°C
Pour #1
@0:00
60ml
Spiral
Pour #2
@0:45
90ml
Spiral
Pour #3
@1:15
90ml
Circular
Notes: Enjoy!
Espresso
Dose: 18g
Grind size: Very Fine
Water Temp: 198°F/92°C
Shot Time
28-32 seconds
Yield
42.5g
Notes: Enjoy!
French press
TBT: 8:00
Dose: 20g
Grind size: Medium
Water: 300ml
Water Temp: 205°F/96°C
Pour #1
@0:00
300ml
Spiral
Break Crust
@4:00
Stir 6 times
Plunger
@8:00
Pour into cup
Notes: Enjoy!
Aeropress
Method: AeroPress Inverted
TBT: 1:45
Dose: 14g
Grind size: Medium Fine
Water: 210ml
Water Temp: 205°F/96°C
Pour #1
@0:00
210ml
Spiral
Stir
@1:45
Stir 6 times
Notes: Inverted method. At 1:45, stir 6 times, place cap on AeroPress, and press the coffee into a server or cup
xBloom
Number of pours: 3
TBT: 2:15 - 2:40
Dose: 15g
Grind size: 20
Water: 240ml
Water Temp: 203°F/95°C
Bloom
Temperature:203°F/95°C
Water:60ml
Pattern: Spiral
Pausing:45sec
Vibrate after
Pour #2
Temperature:203°F/95°C
Water:90ml
Pattern: Spiral
Pausing:5sec
Pour #3
Temperature:203°F/95°C
Water:90ml
Pattern:Spiral
Pausing:12sec
Vibrate after

3 Ways to Brew

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OUR ROASTERS
La Cabra
FOUNDER
Esben Piper
LOCATION
Aarhus, Denmark
LOCATION
New York City
Obsessive about providing outstanding coffee experiences
Why We Love La Cabra
La Cabra, hailing from Aarhus, Denmark, is a testament to the transformative power of curiosity and dedication in the world of coffee. La Cabra is an xBloom regular, we collaborate and carry their coffee in our xPods form. Their authentic and novel approach not only earned them a sterling reputation locally but also captured the attention of the global coffee community. Today, we are presenting their coffee to the global coffee community. Their unique methods, often viewed by traditionalists as a compromise between filter and espresso are seen by La Cabra as an opportunity to create transparent and memorable coffee experiences. La Cabra is a story of passion and unrelenting pursuit of excellence in coffee, from a small Danish town to the global stage.
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