Variations in the type of coffee plant grown or the method with which the coffee is dried can dramatically alter flavor characteristics. This genre celebrates the diversity and expressive flavor made possible by these distinctions.
The Buziraguhindwa washing station in the Kayanza province of Burundi collects coffee cherries from local smallholder farmers. Impressively high altitudes and the consequent low temperatures create an amazingly stable processing environment — which gives the area its distinct flavour characteristics.
Buziraguhindwa Natural #1 is complex — expect blood orange acidity, raspberry candy sweetness, and soft spices — with black tea to finish.