Tasting Notes: Golden Raisin, Honey, Red Currant, Nutmeg.
Processing: Washed
This coffee was grown and harvested by several smallholder farmers within the Kamira community on the western border of Burundi. It was processed at the Kanda washing station, run by Pierre Nzeyimana and his three sons. Just over 1,200 farmers from the community of Tangara contribute to the Nkanda washing station. The red bourbon varietal is grown at 1720 - 1900 masl and undergoes double fermentation for 12-18 hours. This coffee rules - delicate fruits, clean sweetness, and vibrant acids.