Burundi - Kivuvuma Natural

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Funky

Producer : Andrea Fabiani / Diane Nsengiyumva Farm: Kawasili Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Location : Gahombo, Kayanza Province VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. : Mibirizi Process : NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Altitude : 1,700 - 1,800 masl Fermentation ▪▪▪▫▫ Sweetness ▪▪▪▫▫ AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. ▪▪▪▫▫ Roast ▪▪▪▫▫