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This is a very rare and experimental coffee from Northern Burundi.  The cherries are moved to fermentation tanks prior to naturally processing the skin and pulp.  Cima yeast creates bright flavors of fruit and tea.


***These rare lots are only roasted several times a month (you may have to wait a week or more for your order), one pound at a time, in a historic one of two ever made 1950's Probat BRZ 500.  The other BRZ 500 is in the Probat Museum in Germany***

Burundi-Cima Yeast Inoculated Natural

  • Preferred Brewing Method: AeroPress, Drip or Espresso Machine at 196, 20 grams ground, 24-28 seconds, 30-35 grams brewed

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