This coffee is grown by smallholder farmers in the high hills of Kayanza, Muruta region of Burundi, at elevations between 1850-2100 meters near Kibira National Forest. The variety is Red Bourbon. It undergoes a washed process with double fermentation at the Umoco washing station, followed by drying for 20-25 days on traditional African raised beds. The flavor profile features bright citrus notes of cherry and blood orange, with brown sugar sweetness and honey characteristics.
Methodical Coffee was launched in Greenville, South Carolina, in 2015 by a trio of friends David, Will, and Marco. They managed to blend Will’s background running a mobile coffee cart with Marco’s product design skills to build a brand that looks super elegant but feels totally warm and welcoming. Their roasting style is all about clarity and sweetness; they generally avoid the super-dark stuff in favor of clean, vibrant profiles that are easy to drink every single day. The packaging is famously beautiful, patterned and floral. It feels like the ultimate Southern hospitality take on specialty coffee.
