Burundi- Munkaze

The Munkaze washing station, located in Kayanza is owned by coffee farmer Ephrem Sebatigita. The locals know of him as the "Coffee Grandfather". He is an extremely skilled cupper, served as a judge on the Cup of Excellence jury, and has placed in the top 20 multiple times. We're so glad we have the opportunity to buy this lovely washed coffee again! 

This coffee stands out with its intricate sweetness and refreshing acidity. There are lingering notes of kiwi and green grape complemented by a body that reminds us of tea. Every year we release it Aimee says "this is my favorite coffee".

At the washing station, a two-disc depulping machine is utilized to separate the outer cherries from the inner coffee seeds. These seeds, covered in mucilage, undergo fermentation in a tank for 8 to 12 hours to dissolve the sticky fruit layer for easy washing. Next, the wet coffee is transferred to "skin drying" tables where it air-dries for 24 hours, allowing workers to spot and remove visible defects. Following this, the coffee is placed on raised beds for an additional 2 weeks of drying before being moved to a nearby cool warehouse.

Flavor profile: Green grape, tea-like, raw sugar

Varieties: Red Bourbon

Process: Washed

Altitude: 1700-2000 masl

Supplier/Importer: Homage Coffee Source