Burundi Bukeye Natural

Region: Muninya Hill, Muramvya, Burundi

Producers: A few hundred smallholder farmers 

Varietal: Bourbon 

Process: Natural, floated and sorted for peak ripeness, dried on raised beds for a few days before being sorted again for defects, then moved to larger beds outdoors in the sun to dry over 30 days

Tasting notes: Strawberry Creme, Red Grapes, Honey

Roaster Notes: Very similarly to the Burundi Kayanza we had on a while back, I started off with a medium high charge energy. Since this coffee is a natural and has a toooon of inherent sweetness, I leaned into that by decreasing heat early on in the middle phase. I gave this one slightly more development to round it out and highlight the beautiful complexity in this one. The end cup result is a deliciously layered experience that starts with Strawberry Creme wafers and chocolate covered cherries, then cools into red grapes with a honeyed sweetness. 

Source: Royal Coffee Importers