Burundi Kibingo Cima Yeast Inoculated Natural

Add to youraccount

View on aillio roast.world
  • Country: Burundi

    Region: Kayanza

    Farmer/Grower: 3500+ growers with 300 trees each

    Washing Station: Kibingo

    Varieties: Red Bourbon

    Processing: Yeast Inoculated (Cima) Natural

    Altitude: 1700-1900 m.a.s.l.

    Humidity: 9.8%

    Density: 1.12 g/ml

    Harvest Date: August, 2022

    Arrival Date: February, 2023

    Grade: Screen 15+

    Marks: 027-0001-11255

    SCA Cupping Score: 85.50

  • Raisin and dried fruits in fragrance and aroma. Flavor of cascara tea and watermelon with a lingering aftertaste like maple syrup, honey and cashews. Complemented by a bright lime acidity and a medium-heavy body and creamy mouth feel.
  • This yeast inoculated natural is a little delicate and might require some lower heat settings when roasting. Most of our favorite notes are accentuated in the medium roast spectrum from about 65 to 85 Agron. The coffee has great sweetness and fruit notes and would make for a very unique espresso!

Customer Reviews

Based on 1 review
John Uriarte

Aeropress 6-9-23 - lime acidity stands out. heavy body, maple syrup, raisin, sweet, balanced. Aeropress 6-20-23 - Still good, sweet, lime acidity, notes on website accurate.
Based on this roast on roast world