Butegana Cima, Espresso - Burundi

This expressive new lot from Butegana Washing Station, the very first washing station built in Burundi back in 1952, has undergone a carefully designed yeast fermentation process that takes the classic Burundi profile and dials up the fruit. 

After harvesting and sorting, the coffee cherries are pulped and placed in epoxy-coated, concrete fermentation tanks. Here, CIMA yeast is introduced—a strain developed specifically for coffee fermentation. Over the course of approximately 96 hours, the seeds ferment in a controlled environment, protected from spoilage organisms that could cause off-flavours. The CIMA yeast actively brings out fresh, fruity characteristics while preserving the unique identity of the coffee’s varietal. 

Delivering a refined and vibrant cup that still feels rooted in the Burundi tradition, but with a little something extra. Expect in the cup, lots of red berries, supported by a bright acidity and smoothness of marmalade, raisins, and maple syrup. It’s sweet, bright, and just a little wild.

• Region: Kayanza
• Country: Burundi
• Elevation: 1,612 masl
• Variety: Red Bourbon
• Process: Yeast Inoculated (Cima) Natural