Burundi
Single Origin: Burundi
Roast Level: Medium
Process: Fully washed
With notes of: Raspberry, Lime, Black Tea
This latest limited release Burundi brews a bright, refined cup with layered complexity. Juicy raspberry sweetness leads the way, balanced by a crisp lime acidity and a smooth black tea finish. For us, it’s an easy everyday drinker while still offering the depth and nuance that make Burundi coffees so special.
More about the bean: This washed lot comes to us from Businde Coffee Washing Station in Kayanza Province in northern Burundi. Located between 1,650 to 1,800 meters above sea level, Businde supports around 650 local coffee-farming families by providing processing services and economic opportunity throughout the region.
After harvest, the cherries are meticulously hand sorted and floated before being pulped and fermented underwater for 12 hours. The coffee is then graded by density and carefully dried on raised beds for up to 25 days, with frequent turning to ensure even drying and consistency. This slow, attentive process helps develop the coffee’s vibrant acidity, refined sweetness, and clean finish.
Original: $20.00
-65%$20.00
$7.00
Description
Single Origin: Burundi
Roast Level: Medium
Process: Fully washed
With notes of: Raspberry, Lime, Black Tea
This latest limited release Burundi brews a bright, refined cup with layered complexity. Juicy raspberry sweetness leads the way, balanced by a crisp lime acidity and a smooth black tea finish. For us, it’s an easy everyday drinker while still offering the depth and nuance that make Burundi coffees so special.
More about the bean: This washed lot comes to us from Businde Coffee Washing Station in Kayanza Province in northern Burundi. Located between 1,650 to 1,800 meters above sea level, Businde supports around 650 local coffee-farming families by providing processing services and economic opportunity throughout the region.
After harvest, the cherries are meticulously hand sorted and floated before being pulped and fermented underwater for 12 hours. The coffee is then graded by density and carefully dried on raised beds for up to 25 days, with frequent turning to ensure even drying and consistency. This slow, attentive process helps develop the coffee’s vibrant acidity, refined sweetness, and clean finish.
