This coffee is a natural Bourbon variety from the Kibingo washing station in the Kanyanza commune of Burundi. The coffee underwent a 36-hour fermentation process with CIMA yeast to enhance its inherent acidity and lime flavor profile. Following fermentation, the cherries were slow-dried over two weeks to preserve vibrant fruit notes. This lot represents a compilation of harvests from smallholder farmers in the region.
Coming out of Sydney, Stitch is the brainchild of Nawar Adra, who manages to treat coffee like an art form. You’ll spot their bags instantly because of the wild, Japanese-inspired origami art. They make choosing really easy by categorizing roasts based on your routine, whether you need a punchy blend for your morning latte or a delicate single origin for a pour-over. It’s a perfect example of the Australian coffee vibe: incredibly high standards, but super chill and fun to engage with.
