HEAVEN NOW - Burundi

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Clean
  30

Burundi, Rural 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: 1800masl Cherry Blossom, Green Grapes, Tinned Pears This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 384 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 Erneste Habonimana, Fidele Sinzotuma, Damien Baransamaje, Philippe Ntagahoraho and Leonard Ndimugipfunsi. 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, left to ferment for one day, then pulped and washed. Next, the coffee was pre-dried on tables in the shade for 5 days, before being moved into the sun for full drying on raised beds for 2-3 weeks.