Updated on February 09, 2023 - 3 min read

The Burundi Kibingo is this fortnight's Fresh Crop coffee feature! Hoon from Padre Coffee Brunswick East shares his recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!

Over the last ten years, we’ve seen a surge in alternative and experimental coffee-processing methods. These include different styles of natural processing methods, interesting washed processed methods, anaerobic fermentation and, a new one to us, yeast fermentation.

Our new coffee Burundi, Kibingo is a yeast-fermented coffee and encouraged me to do more research on the process.

For this particular lot, ripe coffee cherries are harvested, pulped to remove fruits and defects, and then fermented in sealed bins with a specific strain of yeast -saccharomyces cerevisiae.

Yeast is always present in coffee fermentation but using a specific strain in a controlled environment creates a unique flavour characteristic.

Our coffee possesses notes of passionfruit, melon, plum, cacao nibs, and soft lavender.

The body is heavy, punchy, sweet, and very smooth with green apple-like acidity. The after tastes, however, is reminiscence of plum and cacao nibs which balances out the coffee.

It’s an intense cup of coffee that I truly enjoy.

For this Fresh Crop, I picked one of my most favourite filter brewing methods: the V60! 

  • 1 cup Hario V60
  • 1 cup filter paper
  • Coffee grinder (electric or hand grinder)
  • Kettle
  • Bamboo stirrer or teaspoon
  • Scale with timer
  • Mug or coffee server
  • Dose: 18g
  • Grinder size: Ground at 22 clicks from Comandante hand Grinder, or Medium-coarse ground size
  • Yield: 288g
  • Time: 01:30- 01:40 mins
  • Temperature: 94 degrees Celsius
  • Ratio: 1:16


    Preheat your kettle to 94 degrees while your water boils, weigh and grind coffee and heat your cup or mug if you don’t use server.

    Fold your filter paper along its seam and place within V60 dripper. Sit the dripper on top of your vessel (cup or server) and place on top of your scales.

    Once the kettle reaches temperature, rinse your paper filter to get rid of unwanted paper flavour as well as preheating the server and dripper. 

    Add the coffee grounds to the dripper, tapping it to flatten out the coffee bed.


    Start your timer and pour 40g of water. Start in the centre and use circular motions. Stir with a bamboo stirrer or teaspoon once you’ve finished pouring the 40ml.

    At 30 seconds, pour the water until it totals 100g. Wait.

    Continue pouring water into the centre of dripper until it totals 288g. Shake the dripper gently while the water is in it to make coffee bed flat. Pouring speed doesn’t need to be fast, just try to keep a consistent level of water in the dripper until you’ve finished pouring.

    Once the water has dripped through, remove the dripper from the server and decant the coffee into your mug and enjoy!


    Domestic espresso recipe (using a Breville Bambino)

    • Dose: 22g
    • Yield: 36g
    • Time: 34secs
    • Ratio: 1:1.76

    On the Slayer LP we use 22g of coffee and aim for a yield of 36g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.


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