Fresh Black
Burundi Nyagishiru (anaerobic Fermentation)
OriginBurundi
Roast levelMedium
ProcessAnaerobic, Natural
Summary
A juicy, fruit-forward Burundi from a natural anaerobic ferment, produced at the Nyagishiru washing station near the Ruvubu River in the Buhinyuza commune of Muyinga, north-east Burundi. The station is owned and run by MATRACO, founded in 2015 by Zuberi Matsitsi. This Red Bourbon lot is processed as a natural anaerobic ferment, building deep, fruity sweetness. Flavor notes include cherry, pineapple, and milk chocolate, with balanced acidity and medium body.
AI-assisted description, based on roaster & cupping data.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 86.75
- Region
- Muyinga
- Producer
- MATRACO (Muraho)
- Altitude
- 1600 - 1750 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Milk Chocolate, Pineapple, Cherry
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The roaster
Fresh Black is a Polish specialty coffee roaster run by self-confessed coffee nerds who are always hunting down new beans. Their lineup spans single origins, b…
AI-assisted description, based on roaster & cupping data.
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