TASTING NOTES

DARK CHOCOLATE, CARAMEL, ORANGE

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM DARK ROAST

Burundi coffees hold up their sweetness even at darker roasts. We made this a medium-dark roast to bring out deep roast flavors, while still maintaining fruity notes.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

BUKEYE, MURAMVYA PROVINCE, BURUNDI

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

BUHORWA WASHING MILL

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED (WASHED)

  • Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
  • Most common processing method & preferred over dry or natural processing techniques.
  • Generally produces cleaner & more consistent flavor

ELEVATION

The higher coffee is grown, the denser it is, resulting in a better flavor profile.

5,800 – 6,200 FEET

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

BOURBON MIX, JACKSON BOURBON

Bourbon

  • Along with Typica, Bourbon is considered the first coffee varietal.
  • Compared to Typica, it’s shorter and yields more, but still considered a low producing variety.
  • Small dense cherry, known for fantastic cup quality with both sweetness & acidity