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Overall Country of Origin – Burundi, East Africa Regions – Buyenzi, Kirundo, Muyinga, Gitega, and Bubanza Best Known Growers – small, independent farmers Altitude – 800 to 2,600 meters Harvest – March to July Milling Process – double washed and fermented Aroma – red berries Flavor – delicate, brown sugar, black tea, citrus, and dark chocolate Body – rich, satiny and clean Acidity – winey Certification – Single Origin About the Bean Bourbon Arabica beans first arrived in Burundi in the 1930s, thanks to the Belgians. Since then it’s spread to regions all over the country, particularly in the North...

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