This coffee is from Burundi, specifically from the Kayanza region at 1700 meters altitude. Produced by 620 farmers in collaboration with Ninga Washing Station, it is a Red Bourbon variety processed using the honey method. The beans are naturally processed with cherries floated and hand-sorted, then dried on raised tables for 25-30 days until reaching 10.5% moisture content. The coffee offers very sweet and juicy flavors with notes of red berries and forest fruits, complemented by milk chocolate creaminess in the finish.
