Burundi
Burundi Arabica Fully washed A 15 Plus
SFA Washing Station
Region | Kayanza |
Growing Altitude | 1800-2000 masl ; 1980 meters |
Arabica Variety | Bourbon |
Harvest Period | March- June |
Milling Process | Fully washed |
Aroma | Citric, malt |
Flavor | Blackstrap molasses, lime zest |
Body | Rich, creamy |
Acidity | Bright, lemon lime |
Cupping Notes | clean, rich, slighlty caramel, sweat |
Burundi Rugabo
Region | Ngozi |
Growing Altitude | 1650 – 1800 mt. |
Arabica Variety | Bourbon, Typica (Jackson/Mibirizi) |
Harvest Period | March – July |
Milling Process | Fully Washed |
Aroma | Aromas of raisin and plum, berry flavour that softens to reveal a floral finish |
Flavor | Nutty chocolate and caramel notes |
Body | Heavy |
Acidity | High |
Cupping Notes | Berries, Very Sweet, Floral |
Burundi Sogestal Kayanza
Region | Sogestal Kayanza-Central Burundi |
Growing Altitude | 1880m |
Arabica Variety | Bourbon |
Harvest Period | March-June |
Milling Process | Fully washed and sun dried on raised beds |
Aroma | Sweet |
Flavor | Limon-lime |
Body | Smooth |
Acidity | |
Cupping Notes |
Buziraguhindwa #15
Region | Kayanza-Muruta |
Growing Altitude | 2000m |
Arabica Variety | Bourbon |
Harvest Period | March-July |
Milling Process | Fully washed |
Aroma | Dried fruit |
Flavor | Delicate,white grape |
Body | |
Acidity | |
Cupping Notes | Intense and fragrant coffee with red fruit, toasted nuts and white grape. Light and delicate |