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Note: Photos of Anaerobic Natural Processed Coffee are representative of the processing methodology and may not be specific to this Yellow Catuai
supported by mellow acidity
where they are spread in a thin layer to allow approximately 50% of the moisture to be quickly removed
900 MASL and carefully washed to highlight clarity
intense flavors
Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Size:12oz. Note: Photos of Anaerobic NaturalCountry 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:
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