This coffee is from Shikankoni Hill in Kayanza, Burundi, grown at 1730 metres above sea level. It is produced by smallholder farmers working with the Cafex project and milled at Ikawa Nziza, the first purpose-built specialty drymill in Burundi. The coffee is Bourbon varietal and processed as a natural, with cherries sun-dried on raised African beds. The flavor notes are Peach, Apricot, Lemon, and Treacle.
