Updated on February 09, 2023 - 3 min read


For this week's Fresh Crop exclusive, we will be brewing our smooth and fruit-forward Burundi Kayanza Kibingo. Keep reading to hear Madeleine from Padre HQ talk about the coffee and present her espresso and filter recipes.

For me, roasting coffee is the most exciting aspect of being a part of the production team at Padre Coffee. I love the process of running green coffee beans through our Loring roaster, transforming them into aromatic beans and specific to a flavour profile curated by our coffee experts here at Padre HQ.


I recently had the opportunity to roast a coffee from the Kibingo washing station in Northern Burundi. Kibingo serves 3515 registered coffee growers from neighbouring hills ranging from 1700-1900 masl. On a busy day, Kibingo can process up to 750,00 kg of coffee cherries! 


Aside from providing income for hundreds of local families, the washing station also participates in a number of farmer support projects. The focus of these projects is to strengthen the cooperative and improve the coffee yield year-on-year.


Using my favourite brewing method, the classic V60, I was able to unlock the fruity and floral notes made famous by Burundian coffees. Using my recipe below, you’ll be sipping on a big bodied cup and find tasting notes of raisin, maple syrup and dark chocolate. I hope you enjoy this delightful African coffee as much as I did!



  • Hario V60
  • Hario filter paper
  • Hario Decanter
  • Kettle
  • Scales
  • Timer
  • Mug or coffee server


  • Dose: 20g
  • Grind size: Medium-coarse
  • Yield: 300ml
  • Time: 3:00 mins
  • Temperature: 94 degrees Celsius
  • Ratio: 1:15


Fill your kettle with filtered water and preheat it to 94 degrees Celsius. Weigh and grind 20g of Burundi Kayanza Kibingo coffee beans to a medium-coarse grind.

Place a paper filter into the V60 and soak it with boiled water. This will preheat the V60 and decanter as well as remove any papery residue from the paper filter.

Once you have removed the excess water from the decanter, place the brewing setup onto the scales and tare to zero. Now, tip in your grounded coffee, tapping the sides gently to make an even coffee bed.


00:00 - 00:45

Pour 45g of water in a circular motion for the bloom stage. Using a spoon or a stirrer, agitate the coffee to ensure the whole coffee bed is wet.


00:45 - 01:35

Once the timer hits 45 seconds, pour in a circular motion until the scale reads 180g.

01:35 - 03:00

Finally, pour in a slow circular motion up to 300g.

Stand by and let gravity do its work. Once the decanter is full and the V60 has stopped dripping, your brew is ready to be poured into your favourite cup and enjoyed!



  • Dose: 22g
  • Yield: 36g
  • Time: 30 seconds
  • Ratio: 1:1.63


On the Slayer LP we use 21g of coffee and aim for a yield of 38g, 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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