BURUNDI KAVUMNU KAYANZA NATURAL
LOCATION : Burundi, Kavumnu Kayanza
VARIETY : Bourbon
PROCESS : Natural
ALTITUDE : 1750m - 1850m
ROASTED ON : ........................
TASTING NOTES : Green tea, marzipan, dark chocolate, lemon.
This natural lot is sourced from Twaranyuzwe co-op in Burundi. The mill is the first purpose-built specialty drymill in Burundi, situated at altitude and designed to cater for high-quality microlot coffees. Ripe cherries are selected from daily pickings, and sun-dried on raised African beds and covered during the midday heat to prevent sun damage.
LOCATION : Burundi, Kavumnu Kayanza
VARIETY : Bourbon
PROCESS : Natural
ALTITUDE : 1750m - 1850m
ROASTED ON : ........................
TASTING NOTES : Green tea, marzipan, dark chocolate, lemon.
This natural lot is sourced from Twaranyuzwe co-op in Burundi. The mill is the first purpose-built specialty drymill in Burundi, situated at altitude and designed to cater for high-quality microlot coffees. Ripe cherries are selected from daily pickings, and sun-dried on raised African beds and covered during the midday heat to prevent sun damage.
LOCATION : Burundi, Kavumnu Kayanza
VARIETY : Bourbon
PROCESS : Natural
ALTITUDE : 1750m - 1850m
ROASTED ON : ........................
TASTING NOTES : Green tea, marzipan, dark chocolate, lemon.
This natural lot is sourced from Twaranyuzwe co-op in Burundi. The mill is the first purpose-built specialty drymill in Burundi, situated at altitude and designed to cater for high-quality microlot coffees. Ripe cherries are selected from daily pickings, and sun-dried on raised African beds and covered during the midday heat to prevent sun damage.