Burundi Kayanza Natural

In the cup we taste raspberry, hibiscus and milk chocolate. We roast this coffee light to keep those flavours clear.

The whole cherries dry in the sun for three to four weeks before the beans are hulled. The fruit adds sweetness, body and a jammy character.

Details

• Origin Burundi
• Region Kayanza
• Altitude 1750 to 1950 m
• Variety Red Bourbon
• Process Natural

How to brew it

We roast it for filter. Start with 60 g of coffee per litre of water at 93 to 96 C, for example 15 g to 250 g in a pour-over. It also makes a bright, fruity espresso if you like a lighter shot.

We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.