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Cultivars:
Bourbon/Arabica coffee
Processing Method: Fully Washed Dried on beds for 10 to 14 days 3 month maturation in parchment.
Region: Kirundo Burundi
Harvest: March to June
Cupping Notes: Bright acidity, intense sweetness, blackberry, citrus.
Altitude: 1650-1750 masl
Aroma: Jasmine, Chocolate, and Earl Grey
Cultivars:
Bourbon/Arabica coffee
Processing Method: Fully Washed Dried on beds for 10 to 14 days 3 month maturation in parchment.
Region: Kirundo Burundi
Harvest: March to June
Cupping Notes: Bright acidity, intense sweetness, blackberry, citrus.
Altitude: 1650-1750 masl
Aroma: Jasmine, Chocolate, and Earl Grey