Burundi Butegana CIMA (Yeast Natural)

Burundi | CIMA Yeast Natural Process | Red Bourbon

This one’s indulgent. Grown in Kayanza and processed at the historic Butegana washing station, this lot uses LALCAFÉ CIMA™ yeast during fermentation to amplify fruit depth and create a rounder, winey complexity. Think of it like turning the saturation up — not to mask the coffee, but to reveal a different version of it.

The cup lands with a boozy, dark-fruit vibe: cherry-ripe sweetness, dark chocolate richness, and that unmistakable Black Forest Cake energy. It’s plush, a little wild, and ridiculously satisfying on both filter and a lighter espresso — especially if you like your coffee with a dessert edge (without the sugar crash).

Tasting Notes: Black Forest Cake • Cherry Ripe • Dark Chocolate • Winey Finish

Brewing Suggestions
Espresso 22g in 44g out in 27-30 sec
Filter 1g coffee: 17g water