This coffee is a Bourbon variety from the Ninga washing station in the Muramvya region of Burundi. Grown at an altitude of 2,000 meters, it is processed using an anaerobic honey method, where cherries are pulped and fermented in sealed tanks before drying. The flavor profile is juicy and expressive, featuring notes of orange and dried fruit, complemented by a rich raw honey sweetness. It offers a vibrant, rounded acidity with a smooth, syrupy texture and a long, clean finish.
