Light Side (Burundi Izuba) Nº 299
Light Side (Burundi Izuba) Nº 299
Light Side (Burundi Izuba) Nº 299
Light Side (Burundi Izuba) Nº 299
Light Side (Burundi Izuba) Nº 299

Light Side (Burundi Izuba) Nº 299

From £9.95

Tastes Like:

Blood Orange, White Tea & Melon

Roast:

400 Bags only + free sticker with every bag sold! Izuba translates as ‘sun’ in Kirundi, the national language of Burundi. The honey processing Read more

About Light Side (Burundi Izuba) Nº 299

400 Bags only + free sticker with every bag sold!

Izuba translates as ‘sun’ in Kirundi, the national language of Burundi. The honey processing of this lot refers to the coffee cherry fruit being only partially removed before drying. This process happens in the country of origin before the coffee is shipped to RAVE. 

This method results in a particularly sweet cup profile and makes for a fruity, bright and complex coffee.

 

Size: SMALL 250g

£9.95

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Delivery information

Roasted & dispatched the next working day with Royal Mail Tracked service.

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Burundi

Process

Honey

Producers

Smallholders

Grown

Kayanza Province

Altitude

1500m -1700m

Varietals

Red Bourbon

Izuba meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee and employs 250 local seasonal workers.

Izuba washing station is situated near the Kibira National Park where both the climate and soil are well suited to coffee production. Coffee is delivered to the station from the three surrounding hills; Kigeri; Ryamukona; Mugoyi. These three hills have produced a fantastic, bright and sweet coffee.

For the honey processing, the coffee cherries are hand-harvested, sorted and pulped. The coffee, still with its sticky fruit mucilage layer intact, is fermented without water. This encourages loosening of the mucilage, before being dried on raised beds. Here the coffee needs constant tending and turning to ensure even drying which can take up to 30 days.
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