Burundi Remera Natural

Bright, juicy, and unmistakably natural — our Burundi Remera opens with lemon zest, moves into cherry candy, and settles into a smooth dark chocolate finish. This lot is grown in the Remera community, set on a hillside in the Muruta municipality of Burundi's Kayanza province. Smallholder farmers — most working just one to two hectares — hand-deliver their cherries to the Umoco washing station, whose name means "light" in Kirundi. There the coffee goes through a seven-day sun-dried fermentation, rests in parchment, and finishes on raised African beds over 25 to 30 days. Grown in rich red clay soil at 1,850–2,100 meters near the Kibira National Forest, it's a coffee shaped by real altitude and real care. Origin: Burundi Region: Kayanza · Muruta · Remera community Producers: Smallholder farmers (1–2 hectare plots) Washing station: Umoco Altitude: 1,850–2,100 meters Variety: Red Bourbon Process: Natural Tasting notes: Lemon zest, cherry candy, dark chocolate Roast level: Light to medium Recommended brew: Pour-over, drip, or AeroPress Whole bean or ground, roasted to order in Atlanta.