Burundi's particular logistics make the wet-mill the main point of contact and sales versus the dry-mill or larger exporters in other countries. Most producers in this area own less then half a hectare of coffee and thus deliver ripe cherry to a local wet-mill (Mbirizi) for processing, sorting, blending, and then drying in parchment. The mill specializes in "double fermentation” which takes after a method traditionally done in Kenya. As such the coffee really expresses a much more juicy and beautifully complex profile. Burundi Mbirizi packs a punch with a creamy body, tropical loquat fruit, vanilla bean, caramel and just a touch of lime zest to elevate the other flavors. Enjoy!
- Roasting Schedule: We roast every Tuesday and Deliver/Ship every Wednesday. All orders must be received by 11:59 p.m. on Mondays to ensure delivery during the current week.