This microlot selection from the Campazi Colline of the Murata Commune in Kayanza Burundi is an exceptionally fruity and juicy coffee. Perfect for the summer days ahead. This lot started with fresh red bourbon that was hand harvested and sorted for optimum ripeness. The whole cherries were then spread onto raised beds for drying until they reached 50% of their original moisture, then were bagged and stored in warehouse for 3-5 days for additional yeast fermentation, then put back on the raised beds to finish drying in the sun. This extra fermentation step really adds a layer of fruity complexity to the cup. 

In the cup you be met with mixed berry and floral aromas. The acidity is full, fruity, and juicy. The sip finishes with a heavy sugary body. Grab a bag of this while it around. This lot has a limited availability.