The Burundi Businde Natural Single Origin Coffee is Perfect for Espresso pour-over, Cold Brew, or Cold Brew.

Burundi Businde Natural is a single-origin, high-quality coffee. It is well-suited for alternative brewing techniques, including Pour Over, Chemex, and Cold Brew.

Tasting notes: This balanced, sweet coffee has a soft body with bright acidity and flavors of pineapple and ginger nut biscuits.

Natural Green Bean Processing Red Bourbon Varietal & The Red Bourbon Varietal

Bourbon is the parent of a number of Arabica varieties. It is named after Bourbon Island, now known as Reunion Island, where it was derived. It is a small tree with many branches and produces, on average, 25% more coffee than Typica. Bourbon is known for its unique sweet/acid balance. Since its spread, the Bourbon has undergone multiple mutations. It now includes plants whose cherries ripen to red, orange, yellow, or green.

The dry process is also called the natural process. It leaves the cherry intact and allows it to dry in the sun. The bean is then supposed to absorb more flavors from the fruit. The cherries are dried until the moisture content is between 10-12%. After that, the beans are separated from the cherry. This method uses a lot less equipment than the washed method.

Businde Washing Station, Burundi

Christian Manicanye, along with three other farmers, co-founded the Businde Coffee Washing Station in 2009 – three years after they founded their first washing station in Nzewe. The farmers decided to establish their washing station because they had to travel 30km to the nearest one each harvest. They built their own instead. In 2012, the founders owned 8,700 coffee plants, and their Businde CWS processed cherries from eight districts and three collection centers.