From the hills of Kayanza, Burundi, comes a coffee that embodies both altitude and artistry. After selective handpicking and pulping, cherries undergo a controlled fermentation in epoxy-coated tanks, where a designated yeast is carefully introduced. Over 96 hours, this specialized yeast refines the process. This yeast has been developed over years of research to enhance complexity, florality, and fruity vibrancy. Once fermentation is complete, parchment is thoroughly washed, graded, and dried on raised beds under close attention. The result is a filter coffee that glows with Golden Raisin sweetness, lifted by a delicate Jasmine aroma, and rounded with Caramel and Malt sweetness. Sweet, bright, and layered, it is a shining expression of Burundi’s growing reputation as a producer of exceptional coffees. Origin: Kayanza, Burundi Varieties: Red Bourbon Altitude: 1700-1900 MASL Process: Full-Washed (Yeast Innoculated) Roast Profile: Best for Filter