This Burundi Campazi is a single-origin coffee from the Muruta region in Kayanza, grown by smallholder farmers at an altitude of 1,850 to 2,100 meters. The coffee is of the Red Bourbon variety and undergoes a meticulous processing method involving 12 hours of wet fermentation followed by 12 hours of dry fermentation, then soaking and drying on raised beds. It offers an aromatic profile with a round, tea-like body, featuring bright notes of nectarine and bergamot-like florals, finishing with a long-lasting, praline-sweet sweetness.
When entrepreneur Jay Beard discovered that founder Matt Herren was planning to close Goshen Coffee in 2011 after nine years of operation, Beard's eight-year morning coffee addiction drove him to purchase the entire company rather than find a new cup elsewhere. Their roasting philosophy centers around their custom-built fluid bed air roaster—a unique machine that bounces beans on cushions of heated air rather than tumbling them in traditional drums, achieving 90% greater energy efficiency while developing what they call "Good Shit Energy" through their cultivated trade approach that pays above fair trade pricing and builds lasting partnerships with growers.
