Burundi Masenga Hill

Origin

Burundi

Flavor Profile

Brewing Methods

A washed Red Bourbon lot from the Migoti Hill washing station in Bujumbura, Burundi, grown at around 1,700 m.a.s.l. by a group of smallholder farmers including lead growers Damien Baransamaje and Ernest Habonimana. After picking, cherries were sorted, fermented for 24 hours, pulped, washed, then dried slowly in the shade before finishing on raised beds. The cup is generously fruity, led by cherry and raspberry, layered with florals and vanilla, a white-sugar sweetness, chocolate, and a smooth, buttery body.