Burundi Izuba Espresso Single Origin
Description
Warm and Comforting
Think of the smell of apple crumble fresh from the oven, warm and sweet with a hint of spice. This espresso captures that homely comfort, bringing together baked apple brightness and smooth milk chocolate for a cup that is as cosy as it is satisfying.
Flavour & Notes
Sweet stewed apple notes sit alongside creamy milk chocolate, creating a smooth, rounded body. The natural process brings gentle fruitiness, finishing with a soft, dessert like sweetness.
Origin Story
Sourced from Izuba Washing Station in the Kayanza region of Burundi, this lot is produced by smallholder farmers who deliver ripe cherries daily. The coffee is carefully dried on raised beds to highlight the natural sweetness and complexity of the region.
Brewing Suggestions
Roasted for espresso. Enjoy it black to savour its apple crumble brightness, or with milk for a silky, chocolate forward cup that is perfect for cappuccinos and lattes.
Why You’ll Love It
A heart warming espresso that tastes like dessert in a cup, with the perfect balance of sweet apple and creamy chocolate to make every sip indulgent.
Here’s a quick guide to help you work it out based on how many cups you usually drink:
1–2 cups per day → 250g per week
2–4 cups per day → 500g per week
5–9 cups per day → 1kg per week
Pickup currently unavailable at Wolff Coffee Roasters
Burundi Izuba Espresso Single Origin
500g / Whole Bean
Wolff Coffee Roasters
140 Gerler Road
Brisbane QLD 4011
Australia
Burundi Izuba Espresso Single Origin
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Coffee Brew Guides
With 40 years of experience, we've refined the science of great coffee so you don’t have to.
Our step-by-step guides simplify every method from AeroPress to espresso, so you can master the brew and enjoy consistently better flavour.
Explore the guides below and start brewing like a pro.
Brew Ratio: 2:1
Dose: 16g Yield: 32g Time: 23–25 seconds
Dose: 18g Yield: 36g Time: 25–27 seconds
Dose: 20g Yield: 40g Time: 27–30 seconds
Follow these easy steps..
1. Fill the basket with medium ground coffee and flatten it.
2. Fill the water chamber with hot water up to the valve.
3. Add the coffee basket, and screw the top section back on tightly.
4. Place on the stove on medium heat.
5. When the water sputters, the coffee is ready.
Brew Ratio: 15:1
Use 70g of coffee per 1000ml of water.
Start with 30g of coffee and 500ml of water.
1. Add coarse ground coffee to the plunger and pour hot water over it.
2. Let it steep for 5 minutes without stirring.
3. Stir gently, then let it steep for another 5 minutes.
4. Attach the plunger and press gently.
5. Pour and enjoy your coffee.
Brew Ratio: 15:1
Use 60–70g of coffee per 1000ml of water.
1. For 1 cup, start with 13g of coffee and 200ml of water
2. Wet and preheat the V60 dripper and vessel, then discard the water
3. Add medium-coarse ground coffee to the pre-wet filter and bloom with water for 30 seconds
4. Pour water in small circles until you reach the desired volume
5. Let the coffee brew and draw down for about 3 to 3.5 minutes
6. Remove the V60 dripper and discard the used coffee grounds
7. Pour and enjoy your coffee
Brew ratio: 10:1
1. Use 20g of coffee per 200ml of water
2. Start with 20g of coffee and 200ml of water
3. Place the syringe into the AeroPress at position 4, then invert
4. Pre-wet the filter paper in the filter cap and set aside
5. Add coarse ground coffee to the inverted AeroPress and carefully pour in the brewing water
6. Gently stir to saturate all the coffee grounds and let it steep for 1:00 to 1:10 minutes
7. Screw on the cap, purge the air, invert the AeroPress onto a vessel, and gently plunge for 30–40 seconds
8. Serve and enjoy your coffee