BURUNDI | BUMBA HILL COMMUNITY - ANAEROBIC NATURAL

CURRENT ROAST | DECEMBER 8, 2024

BEST AFTER | 14 DAYS OFF ROAST

BEST BEFORE | 60 DAYS OFF ROAST

Processing Station | Ninga Washing Station

Station Owner | Long Miles Coffee Project

Producer | Bumba Hill community of 620 farmers

Region | Kayanaza Province

Type of Soil | Volcanic red loamy soil

Varietal | Bourbon

Growing altitude | 1800 masl

Harvesting Period | April - July 2022

Processing Method | Anaerobic Fermentation Natural

Drying Methods | Cherries are taken to drying tables on the skins for 25-30 days, turning daily until reaching 10.5% moisture.

Sourcing | Bonaventure Coffee Project

Notes | stonefruit, blackberry, chocolate and floral finish

Roast level | Light

300g / 10.6oz

Our packaging is 100% recyclable.