Burundi Rumanda Muraho Natural Anaerobic

Summary

This coffee comes from the Kayanza region in northern Burundi, one of the country's most prestigious coffee areas. It is grown from Red Bourbon trees at 1650–1850 meters above sea level on fertile soils in a cool mountain climate. The cherries are processed at Rumanda station using natural anaerobic fermentation. The cup is clean and fruity with notes of pineapple, red apple, mandarin and cane sugar, offering a rich body and long sweet finish. Suitable for filter and espresso.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

86.5

Producer

Muraho Coffee Station

Altitude

1650 - 1850 m.a.s.l

Variety

Red Bourbon

Notes

Red Apple, Mandarin, Pineapple, Cane Sugar

The roaster

Ready After

Ready After is a Slovak specialty coffee roaster that's been in the game for over twenty years. They roast in small batches every week, going straight to farms…