Burundi Kayanza Gahahe station, wet processed
This Burundi coffee presents an interesting, complex, baking spice-filled flavor profile at light roast. If you like light roasts, this will make a good fall season option. It smells and tastes of all spice and cloves. Personally, I like to let it cool for about five minutes after brewing to let all the natural flavor notes come out.
The spice flavors are overtaken by dark chocolate notes as the roast progresses to medium and dark.
Wet-processed, raise bed dried.
SCAA score: 89.2
Farm gate program