Our Burundi Kirimiro starts with a beautiful and unique green bean which we lightly roast to a toasted brown, just enough to help bring out the balanced sweetness and acidity in this coffee. With warm notes of floral on the nose and fresh pops of green apple and lime on the tongue. This is a great coffee for those who find themselves drawn to sour beers, tangy white wines or acidic foods.
Roasted fresh every single week
Elevation: 1932 meters
Milling Process: Fully Washed
Drying Process: Raised beds
Though the Kirimiro region of Burundi produces a lot of specialty coffee, this lot comes specifically from producers with very new plantations. It’s processed at the TEKA washing station, which is well known in the area for its meticulous processing and Cup of Excellence coffees. The washing station produces about 950 tons of coffee each year and has storage capacity for 80 tons of parchment. Fermentation times for washed coffees vary between 12-18 hours, and drying takes about 8-10 days on raised drying tables in normal conditions.