FOR THE WIND - Burundi

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Experimental
  50
• Funky
  40

Burundi + Bujumbura Varietal: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude: 1700masl Raspberry Jam, Red Berry Tea, Citrus This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 173 smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. contributed to the lot, including lead farmers Thomas Kurubone. After harvest, cherries were sold to Migoti Coffee, who processed it at their 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. in Migoti Hill. Here, cherries were sorted, then anaerobically fermented for 2 days in closed 100L tanks filled with water. Next, the coffee was dried in the sun on raised beds for 3-4 weeks.