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Sir James

Alchemists Coffee

Sir James

€10,60

Citrus fruits, chocolate, dried fruit

In the cup, Kawasili Kivuvuma reveals a beautiful sweet intensity: one perceives notes of raisin, butterscotch, almost like a shortbread cookie, accompanied by brighter touches of tropical fruit and apricot. The acidity is present but elegant, and the silky body finishes with a lingering and indulgent aftertaste.

Size: 250g

250g 1kg

Grind: Grain

Grain Espresso grind Bialetti grind

Sir James

Sir James250g / Grain

€10,60

Features

Process	Washed
Variety	Red Bourbon
Roasted for	Espresso
Producer	Kawasili cooperative
Origin	Kayanza, Burundi
Altitude	1700 - 1900 m

Recipe

Method: espresso machine
Temperature: 90°C
pressure of 9 bars
Coffee quantity: use a double filter holder with 18g for two shots.
Tamp down with a tamper
Extraction: 25 sec

Sustainability and impact

The Kawasili Project is based on a sustainable model where small Burundian producers are supported to improve the quality of their batches and obtain fairer remuneration.
The project team works directly on Kivuvuma Hill, training farmers in soil-friendly practices, shade management, and erosion control—crucial issues in a mountainous region.
The treatment plants implement systems for reducing and treating wastewater, and the choice of the natural method greatly limits water consumption.
Through Kawasili, producers gain access to specialty markets, strengthen their economic autonomy and give international visibility to Burundian know-how.

Fermentation process

After the ripe cherries are hand-picked, they are sent to the Kawasili station where they are processed using natural methods. In a controlled environment, fermentation occurs with little or no added water, resulting in pronounced sweetness and complex aromas. Drying takes place on open-air African drying beds on Kivuvuma Hill—allowing the coffee to fully express itself while minimizing processing residues.

Producer's vision

Kawasili cooperative

“We want this coffee to tell the story of our hill, our terroir, our climate,” explain the founders of the Kawasili Project, Diane Nsengiyumva Fabiani and Andrea Fabiani, agronomists committed to the development of Burundian coffee cultivation.
Archers Coffee
They wish to promote small producers, offer them quality outlets, and show that Burundi can produce exceptional coffees, while respecting the environment, the community and local heritage.