Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean In response to the increasing

In response to the increasing awareness of environmental conservation

The coffee is then washed with water and cleaned of its mucilage before being dried either on patios

delivering a cup that’s both a taste of history and a glimpse of coffee’s future

a collaborative group of producers led by figures like Sigfredo Corado

Process Washed Variety Blue Mountain

Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean In response to the increasingCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana: