Burundi Businde Natural Weight:0.5kg The work on the farm

The work on the farm reflects a balance between family tradition and a practical approach to sustainable coffee production

and Bourbon across 36 hectares in Peru's Junin region and carries Rainforest Alliance certification

and it fits into a kitchen or small workspace without taking over the room

Ripe cherries were fermented in closed tanks for 72 hours using Saccharomyces cerevisiae as a starter yeast

Burundi Businde Natural Weight:0.5kg The work on the farmBusindes natural processed Red Bourbon showcases the clarity and structure that Kayanza is known for, with a rich fruit forward profile shaped by both altitude and care. Grown between 1,7001,800 masl, this coffee is made from carefully selected ripe cherries, which are hand sorted, floated, and dried on raised beds for 23 to 30 days. Throughout the drying process, the cherries are turned regularly to maintain even fermentation, and protected at night