This single origin coffee comes from Busambo Hill in the Kayanza region of Burundi, processed at the Umuco Washing Station. The coffee is sourced from several hundred smallholder farmers who grow coffee in their gardens and deliver cherries on foot to the washing station. Cherries undergo a double fermentation process: first wet fermentation for 12 hours, then dry fermentation in cement tanks for another 12 hours, followed by 20-25 days of drying on raised beds. The flavor profile features baking spice, deep caramelized sweetness, crisp dried fruit, and citrus notes, with tasting notes of dried cranberry, spiced orange, and toffee.
Founded in 2012 by Will and Kathleen Pratt after working in coffee across Boston, Martha's Vineyard, San Francisco, and New York, Tandem Coffee Roasters established its home in a 1930s brick building in Portland's East Bayside neighborhood. Their roasting philosophy emphasizes partnership with trusted importers who advocate for fair treatment, environmental practices, and equality at origin.
