Description
Region: Gitega, Burundi
Farmer(s): Mumirirwa Co-operative
Variety: Bourbon, Jackson, Mbirizi (Arabica)
Elevation: 1500 to 1800 m.a.s.l
Soil: Volcanic Loam
Processing: Hand-Sorted, Depulped by machine, Double Washed and Double Fermented
Drying: Sun-dried on raised beds 14-21 days
Notes: Clean cup, Rich & Creamy body and Well-nuanced acidity
Grade: 85 – Specialty!
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