This coffee is sourced from the Kayanza region in Burundi, grown at an altitude of 1500-1800 meters. It is cultivated by a cooperative and processed at the Gakende processing station using natural (sun-dried) methods. The beans are carefully quality-sorted over several weeks until no defective beans remain. This is a Red Bourbon variety with a flavor profile featuring 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.
