Munkaze

Burundi: Kayanza

Munkaze coffee is grown in the Kayanza region, at an altitude of 1800 meters above sea level. The coffee beans were handpicked and then fermented for 8 to 10 hours. After that, they are pre-dried under shade before being put into African beds. This process results in a coffee that has a combination of light tea-like notes and a sweet brown sugar taste.

Coffee specifications

  • Species: Arabica
  • Variety: Red Bourbon and Mibirizi
  • Process: Fully Washed
  • Screen Size: 15+

Cup profile

  • SCA score: 86
  • Cupping notes: Stone fruits/Brown Sugar
  • Water Activity: pending arrival

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