What a joy it is to share a microlot that reflects the exciting changes currently afoot for Bumba hill farmers in Burundi’s Kayanza province. Where previously the producers had to travel three hours to process their cherries, this Red Bourbo-Mibirizi coffee was processed natural using African raised beds recently constructed a stone’s throw away. The result of this 25-30 day drying process closer to home is a fruit-forward cup with brawny chocolate notes and sweet honey-like flavours.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART