Ruvumu

OriginBurundi

ProcessWashed

Summary

Ruvumu is a field blend coffee from the Kayanza region of Burundi, sourced through a new supply chain. The coffee undergoes a washed processing method: hand-picked at peak ripeness, floated and hand-sorted, de-pulped on harvest day, dry fermented for 12 hours followed by 24 hours submerged fermentation, rinsed, density graded, and dried on raised beds for 16–20 days. The field blend likely consists of Red Bourbon, Mibirizi, and possibly SL34 varieties, grown at 2,100 masl.

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Details

FormatBean

DecaffeinatedNo

Altitude2100 m.a.s.l

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The roaster

Sey

SEY is a contemporary micro roastery based in Brooklyn, New York, sourcing some of the finest, most dynamic single-origin coffees they can find. Their whole approach is built on deep, long-term relationships with producers around the world, nurturing a brilliant spectrum of flavors, aromatics, and acidities into existence. They run their own cafe at 18 Grattan Street in Brooklyn (open daily, and named 2019's Best Coffee Shop in America by Food & Wine). A subscription program delivers seasonal coffees with subscriber-only exclusives, pre-releases, and detailed raw product info plus brew guides. Small batch, purposeful, and utterly serious about the craft. Drink beautiful coffee.

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