Burundi Campazi Natural

Highlights

“Grown by smallholders in Kayanza, Burundi, this natural Bourbon lot delivers jammy red berries and bright citric acidity. Campazi community farms deliver cherries to the Umoco washing station, often on foot or bicycle. After a special sun-dried fermentation process, the coffee dries for 3-5 days in parchment sacks, then on raised beds for 25-30 days, resulting in a complex, clean cup.”