Region: Kayanza
Producer: Kibingo washing station (3,515 small farmers who each have 300 coffee trees on their farms)
Cultivation altitude: 1700-1900 m
Variety: Red bourbon
Process: Anaerobic fermentation (Intenso yeast)
This was the first time we tried an anaerobically fermented coffee, where the process has been controlled by a yeast that took the company Lalcafé four years to develop.
The coffee comes from the Kibingo washing station in the Kayanza region of the small coffee country of Burundi. The region stands for wonderfully berry, floral flavors and aromas, and that it goes home is not least noticed by the region completely dominating the country’s Cup of Excellence competitions.
With an immensely good coffee to start with, the Intenso yeast now comes into play. You’ll have to look hard for a juice-rich sweeter coffee. The small, small amount of yeast (1 gram per kg of coffee berries) added during the 36-hour fermentation process makes the red berries even more berry-like. In the background we have both black tea with lemon and a lively green apple, but it’s the juiciness that makes this coffee really stand out. It is honeyed and balanced and tastes of quality right down to the fingertips. We prefer to drink it as filter coffee.
This green coffee is from the 21-22 harvest. That’s why we sell it cheaper here on the website.
€15.50
€15.50
Out of stock
