Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean the beans enter washing channels

the beans enter washing channels where the few outlying floaters are further separated

Washed processing is a method where the coffee cherry’s outer fruit is removed shortly after harvest

over-fermented or vinegary notes) and amplifies the coffee’s inherent qualities—think of it as a winemaker’s approach applied to coffee

adding nuance

allowing the more dense (high quality) beans to sink and be directed through channels to the fermentation tank

Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean the beans enter washing channelsCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana: