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Burundi Washed Businde (GP)

Burundi Washed Businde (GP)

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Sourced From

Kayanza Province, Burundi

Elevation

1650 to 1800 meters

Varietals

Bourbon

Process

Fully Washed, Raised Beds

Harvest

March - July

RNY#61435

  • Burundi Washed Businde (GP) Black Tea
  • Burundi Washed Businde (GP) Lime
  • Burundi Washed Businde (GP) Raspberry

Acidity

High

Body

High

Sweetness

Above Average

INSTORE NJ

22 Bags Available

Burundi Washed Businde (GP)

Add to Order

RNY#61435

INSTORE NJ

22 Boxes Avaliable

$706.92

Line Total $706.92
Cart Total $0.00

RNY#61436

  • Burundi Washed Businde (GP) Apricot
  • Burundi Washed Businde (GP) Black Tea
  • Burundi Washed Businde (GP) Lemon

Acidity

High

Body

Average

Sweetness

High

INSTORE NJ

5 Bags Available

Burundi Washed Businde (GP)

Add to Order

RNY#61436

INSTORE NJ

5 Boxes Avaliable

$706.55

Line Total $706.55
Cart Total $0.00

RNY#62944

Acidity

High

Body

High

Sweetness

Above Average

FORWARD FL

17 Bags Available

Burundi Washed Businde (GP)

Add to Order

RNY#62944

FORWARD FL

17 Boxes Avaliable

$706.92

Line Total $706.92
Cart Total $0.00

About The Source

Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)
Burundi Washed Businde (GP)

This washed lot comes to us from Businde Coffee Washing Station in Kayanza Province in northern Burundi. Located between 1,650 to 1,800masl, Businde serves as a vital link for around 650 local coffee-farming families, offering processing services and economic opportunities.

After being meticulously hand sorted and floated, this coffee was pulped, went through a 12-hour wet fermentation, and graded based on density. Then, the coffee was spread evenly across raised beds and dried for 25 days, frequently turned to ensure even moisture evaporation and prevent over-fermentation. Once dried, the coffee is ready for sorting and packing.

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