Burundi Kibingo
WHOLE BEAN
This roast is dense with a ripe strawberry sweetness and a coco finish. It hits you with some fruit, but not overly bright. This bean is a cross between a complex Ethiopia and a chocolatey Costa Rica. We highly recommend trying coffee from Burundi.
REGION: Kayanza
PROCESS: Natural + Oro Yeast Fermentation
ELEVATION: 5,578-6,233 ft
ROAST: Medium
NOTES: Cherry, Cacao, Strawberry, Tangerine
Weight: 10 oz.
WHOLE BEAN
This roast is dense with a ripe strawberry sweetness and a coco finish. It hits you with some fruit, but not overly bright. This bean is a cross between a complex Ethiopia and a chocolatey Costa Rica. We highly recommend trying coffee from Burundi.
REGION: Kayanza
PROCESS: Natural + Oro Yeast Fermentation
ELEVATION: 5,578-6,233 ft
ROAST: Medium
NOTES: Cherry, Cacao, Strawberry, Tangerine
Weight: 10 oz.
WHOLE BEAN
This roast is dense with a ripe strawberry sweetness and a coco finish. It hits you with some fruit, but not overly bright. This bean is a cross between a complex Ethiopia and a chocolatey Costa Rica. We highly recommend trying coffee from Burundi.
REGION: Kayanza
PROCESS: Natural + Oro Yeast Fermentation
ELEVATION: 5,578-6,233 ft
ROAST: Medium
NOTES: Cherry, Cacao, Strawberry, Tangerine
Weight: 10 oz.