a cup of coffee surrounded by marmalade, cacao nibs, and peach (tasting notes)

Burundi Agahore Natural Gold Label

marmalade • cacao nibs • peach
Regular price$27.74
Shipping calculated at checkout.
Bag Size
Grind Level
  • roasted & shipped the same day
  • Low stock - 6 items left
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Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

In the Cup:

Two major flavor profiles came to light immediately as we were cupping this coffee: a great rounded bitterness paired with a juicy fruited sweetness. Exactly as you’d imagine marmalade, this coffee brings crisp rounded orange-zest-like flavor notes to the forefront with a really nice and subtle peach-like backend.

Agahore Farm

This coffee comes from the Agahore farm and wet mill site in Gaterama village, located in the Gitega area, Bugendana Commune. With the Mubarazi River running through the land, they have good access to clean water for wet processing. That's a bit of a moot point for this particular coffee, a dry process lot, processed in small batches in order to isolate some of the best resulting cups, and using no water whatsoever. Dry process, often referred to as "natural process", is when you lay the whole cherry to dry rather than removing before drying. It's the oldest method of processing coffee down to the green seeds/beans, and tends to impart fruit flavors as a result of the fermentation that occurs within the cherry and longer time it takes to dry the coffee (upwards of 3 weeks). We found the berry sweetness to be compelling at varying roast levels, and as intense as any of our dry process coffees from other East African origins. The cultivars planted are mostly Bourbon, but they are also growing a small amount of Gesha as well as a couple others.