SEY - Bukeye - Musumba Field Blend, Washed | Burundi spo-notify-me-disabled bringing Caturra processed with nitrogen

bringing Caturra processed with nitrogen techniques to add depth and structure to the blend

adding a soft stone-fruit dimension

This lot underwent a natural anaerobic fermentation

These small but noticeable differences show how variables like cherry quality and lot size can influence fermentation time and final profile

expressive cup shaped by care for the land and the community

SEY - Bukeye - Musumba Field Blend, Washed | Burundi spo-notify-me-disabled bringing Caturra processed with nitrogenBurundi Bukeye Musumba Lot #1 Tastes Like Dried Apricot Black Tea Blood Orange DETAILS Producer: Long Miles Coffee Project Washing Station: Bukeye Region: Musumba, Muramvya Province, Burundi Varietal: Field Blend Process: Washed (Dry fermentation 12 hours + Submerged fermentation 24 hours) Altitude: 1900 masl Size: 250g INTRO This is the only coffee SEY will release this year from the rolling hills of Musumba, where rich soils and cool canopies of