This single-origin coffee is grown by a cooperative in the Kayanza region of Burundi at altitudes between 1500-1800 meters above sea level. The beans are processed at the Gakende processing station where they undergo quality control in several stages to remove defective beans. The coffee is then slowly sun-dried on beds for 3-4 weeks using natural processing. The variety is Red Bourbon with flavor notes of raspberry, lime, caramel, and berries.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
