Description

Origin

• Region: Kayanza Province, Burundi, Africa
• Atitude: 1650 to 1800 meters
• Processing Method: Fully washed, raised beds

Flavor Profile

• Roast: Light to Medium
• Body: Floral and tea-like with notes of cranberry, red currant, mandarin, apricot, and yellow plum.  Bright wine-like acidity is balanced by honeyed sweetness, panela, and caramelized sugar with a clean citrus-floral finish
• Acidity: High

Tasting Notes: Floral, Citrus, Tea-like

The Story: This washed coffee comes from the Businde Coffee Washing Station, where around 650 local farming families process the coffee.   After careful hand sorting and floating, the coffee is pulped, wet fermented for 12 hours, density graded, and dried on raised beds for 25 days with frequent turning for even drying.  Once dry it is sorted and prepared for export. 

Brewing Recommendations: Best brewed via pour over to preserve the bright citrus and fruity notes, but brewing is always up to