Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean Process Washed Variety Blue Mountain

Process Washed Variety Blue Mountain

These underground structures are designed to facilitate the percolation of water into the surrounding soil

this anaerobic microlot brings added depth and subtle fruit complexity while maintaining balance and structure

this washed coffee showcases the distinctive qualities that have made Kenyan coffee one of the most sought-after origins in the world

Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean Process Washed Variety Blue MountainCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana: