Roasting: Filter
Acidity: Bright
Altitude: 1612
Processing method: washed with fermentation using yeast
Espresso flavor notes: chocolate, dark cherry, gooseberry.
Filter flavor notes: Rosehip, red currant, tangerine.
If you look really closely, the country of Burundi on a map kind of resembles a heart.
Thankfully, you don’t need to strain so much with their coffee - it’s clear from the first sip.
The coffee grows at an altitude of 1612 meters above sea level in the Kayanza microregion. It begins its life at the Butegana processing station - one of the oldest in the country. By the way, it was built back in 1952 at the initiative of Prince Baranyanka, when the country was ruled by King Mwambutsa.
This is pure Red Bourbon, which farmers harvest by hand, selecting only ripe red cherries. At Butegana station, the beans undergo classic wet processing: pulp removal, fermentation, washing. Then ten days under the African sun on drying beds, and finally - the finishing touch at the Budeca mill.
In the cup, everything is just as clear (and without precipitation) - juicy citrus acidity, creamy sweetness, and distinct notes of chocolate, dark cherry, and gooseberry.
