Coffee Origin: Burundi, Kayanza

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Bourbon Types

Coffee Elevation:
1,650 M

Coffee Farm:
Burundi Kirema

Coffee Roasting Date, Roaster
Halfwit - 4/14/14

Coffee Processing:
Washed

The beans have the fragrance of tangerine, toasted almond, wax bean, yucca flower, dill, strawberry, lavender, nougat, and slight hint of bakers chocolate

The grounds have the fragrance of tomato, leek, blackberry, celery, lemon peel, ginger, musk, thyme, soil, white grape and cane sugar

The atom is of caramel, walnut, toast, malt, yeast, celery, coca powder, taro, leather, and black current

This is a full body coffee with a juicy syrupy coating.

This is a high acidity coffee that is lingering, dry, juicy and tart

The flavors of this coffee are of oak, malt, buddha's hand, nutmeg, orange blossom, yellow tomato, plum, tamarind, bakers chocolate, black salt, green grape, dill, oregano, coriander, and berry notes like of raspberry and blackberry