This coffee originates from the Rubirizi washing station in southwest Burundi, where some of the world's oldest coffee bushes are grown at an altitude of 1500 meters. The beans undergo a meticulous process involving 10 hours of dry fermentation, 12 hours of wet fermentation, and a final 10-hour soak before being sun-dried on raised beds. The resulting cup features a fruity profile with notes of red berries and citrus, complemented by a long and intense aftertaste.
A small roastery in Borås where craftsmanship and quality are paramount, with a focus on the best flavor and environmentally friendly practices from farm to cup.
