Burundi Busambo #12 Natural

2100 MASL / Natural / Red Bourbon  

The Umoco washing station is a central processing station for the area surrounding the city of Kayanza. Known locally as “up country,” the area borders the Kibira National Forest. The dense canopy of the forest facilitates cooler temperatures and more rainfall for the surrounding areas. This, combined with an average of 2100 MASL, creates perfect conditions for growing exceptional coffees. This natural lot undergoes a specialized sun-dried fermentation that lasts 7 days. Following this, the coffee is bagged in parchment sacks where it is kept in a warehouse for 5 days. The final stage occurs when the coffee parchment is left to dry for 30 days on traditional African beds. The care shown in processing presents itself in the final cup creating a drink that is equal parts approachable, unique, and exciting.  

Notes: cherry candy, sweet strawberry, plum, milk chocolate

*We roast coffee every Tuesday & Friday. We’ll ship you the freshest coffee available which may result in a delay before your order is fulfilled.