Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean adding nuance

adding nuance

with organic cultivation beginning in 1999 under producer Paulo Teixeira Giordani—making it one of the early adopters of chemical-free practices in the country

Papua New Guinea

a collaborative group of producers led by figures like Sigfredo Corado

Process Washed Variety Blue Mountain

Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean adding nuanceCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana: