Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean Papua New Guinea

Papua New Guinea

The region’s fertile volcanic soils

the beans enter washing channels where the few outlying floaters are further separated

Process Washed Variety Blue Mountain

this anaerobic microlot brings added depth and subtle fruit complexity while maintaining balance and structure

Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean Papua New GuineaCountry 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: