Buziraguhindwa - Burundi

Buziraguhindwa - Burundi


Black Cherry, Plum, Apricot Jam

Variety: Bourbon

Region: Kayanza

Elevation: 2000 MASL

Process: Washed double fermentation. 12 hours dry and then transferred to clean water tanks for a 12-18 hour wet fermentation.

Magic: This coffee owns bones. The Buziraguhindwa washing station is shared by maybe a hundred small shareholder farmers. Like, really small shareholder. This lot was hand selected from exclusively shade grown trees grown closest to the station. It rules. This coffee sparkles in a way that we’re super excited about. In the cup it’s tart and lively and we love it so much.

12oz Bag

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