Burundi - Yandaro - Kayanza

Notes: Light roasted coffee with notes of praline, grapefruit, tart cherry, dark chocolate and mellow nutmeg flavors with tart acidity and sugary sweetness.

Honeys in Burundi are a rarity, but washing stations lately have been experimenting with this process and it has yielded great results. Ripe cherries are pulped, then immediately placed on raised beds for drying. Regular turning intervals create a honey most similar to the classic Costa Rican honey process. Subtle red fruits and noticeably elevated levels of sweetness in the cup are the most common characteristics we have found.