This coffee features Bourbon cultivars grown by smallholder farmers on Giku hill in Burundi's Kayanza province at 2200 meters altitude. The beans are processed using an anaerobic honey method, where depulped parchment is fermented in sealed tanks for 36-72 hours before being washed, graded by density, and dried on raised beds. The cup presents a light body with impeccably clean flavor, featuring apple and pear notes followed by red and purple fruits with a lime finish.
Origin
Kayanza (Burundi)
Flavor Notes
Apple, Pear, Lime, Red Fruit, Purple Fruit, Rhubarb
Nick and Charlie started S&W Craft Roasting as avid home roasters and built it into a focused, direct to consumer operation based in Coatesville, Indiana. The roastery is veteran owned and runs exclusively online with no brick and mortar retail, keeping the emphasis squarely on the coffee itself. All production goes through a refurbished 1993 Sasa Samiac drum roaster fitted with Agtron color control systems for precise, repeatable results. The catalog runs deep, with roughly 99 single origin varieties sourced from Ethiopia, India, Costa Rica, El Salvador, Colombia, China, and beyond. Their roasting philosophy prioritizes origin character over roast imprint, with no artificial flavorings, preservatives, or additives.
