Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean Tanzania Peaberry Coffee

Tanzania Peaberry Coffee

over-fermented or vinegary notes) and amplifies the coffee’s inherent qualities—think of it as a winemaker’s approach applied to coffee

adding nuance

a hybrid of Pacas and Maragogipe developed in El Salvador

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

Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean Tanzania Peaberry CoffeeCountry 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: