A juicy, fruit-forward Burundi from a natural anaerobic ferment — cherry and pineapple up front, rounded out by a milk-chocolate sweetness.
It's produced at the Nyagishiru washing station, near the Ruvubu River in the Buhinyuza commune of Muyinga, north-east Burundi — a hilly region of volcanic soils sitting at roughly 1500–1800 m and bordering Ruvubu National Park. The station is owned and run by MATRACO, founded in 2015 by Zuberi Matsitsi to grow and promote Burundian specialty coffee for the world. Lots from MATRACO's stations have placed at the Cup of Excellence in 2013, 2014, 2015 and 2017.
This Red Bourbon lot is processed as a natural anaerobic ferment: the whole cherries rest and ferment in a sealed, oxygen-free environment before slow drying, which builds its deep, fruity sweetness.
Clean, ripe and expressive — a coffee for anyone who loves bright fruit with a chocolatey finish.
