Burundi Dry Process Murambi

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Bright
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#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=N1616RA]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Exceptional dry processNatural 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. Burundi, juicyAcidityThe 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. notes of blackberry and blueberry, dried stone fruit, and well structured acidity. Flavors shift as the coffee cools, making it a fun one to take your time drinking. City to Full City.