Burundi Kibingo Honey
Details
12oz (340g)
Flavor Notes: Green Grape, Melon, Bergamot
Process: Honey
Country: Burundi
Washing Station: Kibingo
Processing: Honey
Province: Kayanza
Variety: Red Bourbon
Elevation: 6200 ft
Honey Process Coffee
Honey process coffee, also known as semi-washed or pulped natural, is a method that falls between washed and natural processing. In this process, the coffee cherries are depulped to remove the skin, but some or all of the mucilage (the sticky, sugary layer) is left on the beans during drying. This results in a coffee that retains some of the fruity sweetness and body characteristic of natural coffees, while also showcasing the cleaner flavors and bright acidity typical of washed coffees. The honey process can vary, with different levels of mucilage left on the beans (white, yellow, red, and black honey), each imparting unique flavor profiles to the coffee.
Kibingo Coffee Station, Burundi
The Kibingo Coffee Station is in the Kayanza province of Burundi, an area renowned for producing high-quality coffee. Sitting at an elevation of 6200 feet, this station processes this Red Bourbon coffee using the meticulous honey process.
The combination of high altitude, rich volcanic soil, and ideal climatic conditions in Kayanza contributes to the exceptional quality of the coffee. The Kibingo station employs skilled farmers and utilizes advanced processing techniques to ensure that each batch of coffee showcases the region's distinct flavors. The result is a cup that bursts with vibrant notes of green grape, melon, and bergamot, reflecting the unique terroir of Burundi and the careful craftsmanship at Kibingo.
Burundi Kibingo Honey
Details
12oz (340g)
Flavor Notes: Green Grape, Melon, Bergamot
Process: Honey
Country: Burundi
Washing Station: Kibingo
Processing: Honey
Province: Kayanza
Variety: Red Bourbon
Elevation: 6200 ft
Honey Process Coffee
Honey process coffee, also known as semi-washed or pulped natural, is a method that falls between washed and natural processing. In this process, the coffee cherries are depulped to remove the skin, but some or all of the mucilage (the sticky, sugary layer) is left on the beans during drying. This results in a coffee that retains some of the fruity sweetness and body characteristic of natural coffees, while also showcasing the cleaner flavors and bright acidity typical of washed coffees. The honey process can vary, with different levels of mucilage left on the beans (white, yellow, red, and black honey), each imparting unique flavor profiles to the coffee.
Kibingo Coffee Station, Burundi
The Kibingo Coffee Station is in the Kayanza province of Burundi, an area renowned for producing high-quality coffee. Sitting at an elevation of 6200 feet, this station processes this Red Bourbon coffee using the meticulous honey process.
The combination of high altitude, rich volcanic soil, and ideal climatic conditions in Kayanza contributes to the exceptional quality of the coffee. The Kibingo station employs skilled farmers and utilizes advanced processing techniques to ensure that each batch of coffee showcases the region's distinct flavors. The result is a cup that bursts with vibrant notes of green grape, melon, and bergamot, reflecting the unique terroir of Burundi and the careful craftsmanship at Kibingo.