This single-origin coffee is a Red Bourbon variety grown by 754 smallholder farmers on the Ryamukona hillside in the Kabarore commune of Kayanza, Burundi. Processed at the Izuba washing station, the cherries are hand-sorted, floated, depulped, and wet-fermented for 12 hours before being fully washed and sun-dried on raised beds. This coffee offers a vibrant flavor profile characterized by notes of bramble jelly, black tea, and a juicy mouthfeel, with additional hints of blackberry and apple.
Workshop Coffee is a well-established sourcing, roasting and brewing company based in London, England, founded in 2011 by James Dickson and recognised as one of the UK’s leading specialty coffee brands with a strong reputation for quality and craft. Roasting takes place at its production facility in London with meticulous quality control, including repeated cupping and precision roasting processes designed to highlight each coffee’s inherent characteristics. They offer a range of single-origin coffees, curated house blends, espresso and filter selections, and seasonally rotated roasts that reflect harvest cycles.
