Munkaze Double Ferment Washed

This Red Bourbon comes from producer Ephrem Sebatigita and the Munkaze washing station in Kayanza, Burundi, where coffee is grown between 1,600 and 2,000 meters above sea level.

A double ferment washed process brings out layers of blackberry, juicy orange, figs, and raisin, followed by black tea, citrus, dark fruit, and chocolate. Roasted medium light for a clean, deeply fruited cup with lively acidity and a rich, lingering sweetness.

Produced by Ephrem Sebatigita in the Kayanza region of Burundi, the Munkaze Double Ferment Washed represents a meticulous approach to coffee production. This lot features the Red Bourbon varietal, a plant historically celebrated for its balanced sweetness and complex acidity. By utilizing a double ferment washed technique, the producer emphasizes the inherent characteristics of the cherry, resulting in a profile defined by dark fruit, citrus, and tea-like qualities.

Sourced by Chromatic Coffee, this selection highlights the distinct terroir of Kayanza, where high-elevation cultivation often contributes to a refined cup structure. When evaluating the interplay between the deep notes of blackberry, fig, and chocolate against the brighter citrus and orange tones, tasters may find it helpful to reference the flavor wheel to better categorize these nuanced sensations. This coffee serves as a compelling example of how specific processing methods can elevate the traditional profile of a classic varietal.