TASTING NOTES

ORANGE, BUTTERSCOTCH, CHERRY

ROASTING

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

LIGHT ROAST

Our #1 Fruity Profile, which is a lighter roast, brings out the orange,
cherry and butterscotch notes of this coffee.

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

PRODUCER

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

Various small farmers

Burundi Bukeye Buhorwa represents the work of many small family
farmers who live in remote Northern Burundi. The coffee doesn’t carry the
farmers’ names but instead is called after the washing station where it’s
processed.
The Buhorwa washing station lies many hours up a mountainous dirt road,
a long way from the nearest city. There’s a fast-moving stream nearby that
supplies water for the washing station, and raised beds have been built to
dry coffee beans. When farmers bring their coffee here, it’s first allowed to
soak for a long time before the cherry is removed and the bean laid out to
dry.

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)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

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.

Jackson Bourbon