We're so excited to bring Campazi into our lineup. Campazi washing station is currently only focusing on natural process coffee and we see why. We met one of the owners and managers Picasso a few years back while we were working in Burundi and have been keeping up on his many projects. This is BSS Campazi's first season producing coffee but we have been interested in purchasing coffee from them for a while now. They process their coffee using a method they are calling natural Yeast Fermentation. They float, hand sort coffee cherry, dry and reduce weight by 50% for 7-10 days on raised African beds. After weight has been reduced by half they pull the cherry off the bed and store them in bags in a warehouse to allow the cherry to soak into the seed. After 3 days the coffee is laid back on tables and dried again to the remaining 2-3 weeks.
This is the first time we've had coffee fermented this way and found the coffee to be super lively with the classic fruit explosion you expect from Burundi naturals.
Flavor profile: Fruit punch, plum, chocolate
Varieties: Red Bourbon
Process: Natural Yeast Fermentation
Altitude: 1800-2200 masl
Supplier/Importer: Homage Coffee Source