16oz Burundi

Description

BURUNDI – KIBINGO/KINGA – HONEY PROCESS MICROLOT

Honeys in Burundi are a rarity, but washing stations lately have been experimenting with this process and it has yielded great results. Ripe cherries are pulped, then immediately placed on raised beds for drying. Regular turning intervals create a honey most similar to the classic Costa Rican honey process.

Logistically, sourcing microlots here (& getting them out of the country) is difficult: It’s landlocked, one of the poorest in the world, and still burdened by a history of political unrest, thanks to a brutal colonial history and the aftershocks that will, like any colonial history, be felt for generations to come.

The coffee, though? It’s worth it.

The Cup: Dried cherry, panela, burnt sugar, and dried papaya flavors with juicy acidity & clean fruit-like sweetness