This coffee was grown on the Mutana hills around Burundi’s Kibira Forest. where rich. sandy soil supports a vibrant mix of crops. We tasted a silky cup of brown sugar. baked fruit. mulling spices and rooibos tea. Best brewed 3-5 weeks post-roast. ÔE Origin: Kayanza. Burundi Í Process: Washed Variety: Field Blend1D?Elevation: 2.100 – 2.200 MASL 3 4 Roast: Lightó׶òBag Size: 250g (8.8 oz).
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