This Burundi coffee is grown in Kayanza at 1,850–2,100 masl. The Bourbon variety is processed via a washed method with a double fermentation step (12h wet fermentation, 12h in cement tanks) and dried 20–25 days on raised beds. Tasting notes include hibiscus cola, sweet sugars, and tart red fruits. Roast type: Light.
Color Coffee Roasters is the brainchild of Charlie Gundlach, who turned his backyard roasting obsession into a legit operation in Eagle, Colorado, back in 2016. They’re pretty geeky about the science, hence the name Color, which links specific tasting notes to actual colors in a spectrum. Yet, they keep the vibe super chill and approachable for everyone while hunting for that perfect sweet spot on their energy-efficient Loring roaster to let the natural terroir really pop. Plus, they’re big on sustainability and transparency, so you can feel good about drinking a cup that’s as kind to the planet as it is tasty.
