SEHE MBIRIZI #11. BURUNDI
Recommended. Espresso and filter
Tasting Notes. Green apple, red berries, white florals, juicy
Origin. Sehe, Cibitoke Province, Burundi
Altitude. 1,900 MASL
Processing method. Fully washed
Drying method. Sun-dried on raised beds
Importer. Nordic Approach
The Sehe area in Western Burundi is famous for its great altitudes and rich soil for growing coffee. Since most farmers only own a few trees each, all coffees are collected and processed at Mbirizi central wetmill, established in Kayanza in 2014 by Salum Ramadhan. Here, they are separated by area and harvesting date until they are cupped and approved. All cherries are hand sorted and gradedby density before they are pulped, fermented (12hour dry fermentation), soaked (12-18 hours in clean water) and dried on raised beds for 15-20 days depending on the climate and rainfall.
Price includes shipping. We roast to order on Tuesday, dispatching on the next working day. Cut-off time is 8AM GMT/BST.