Flavor Profile: orange peel, cinnamon, and clove (similar to mulling spices), notes of red apple and crisp Asian pear, with subtle hints of caramel and cream; features a hibiscus/rose-like acidity. Meticulously small batch roasted with the artisan "aroma roast" method.
This coffee is from a washing station in Sogestal Kirimiro, and is located in a unique region far from where Kayanza and Ngozi lots are coming from. It is not far from Gitega, and has good access to roads and it is a relatively short trip to Bujumbura. The station is situated at a dizzying 1938 meters, and is the highest elevation washing station in Burundi. It has access to very clean water due to altitude, which aids in their traditional Burundi style double fermented coffee processing. In a survey of all the cooperatives, this station in Kirimiro ranked as one of the top 5 stations in Burundi based on Coop management, ecology and coffee quality.
