Busambo Lot #15

FLAVOR PROFILE Sweet tea, kiwi, lime

VARIETY Red Bourbon

PROCESS Washed

ELEVATION 1800-2100 masl

SUPPLIER/IMPORTER Homage/Red Fox

Another stellar coffee from our pals at Burundi Specialty Seeds (BSS). BSS is led by Picasso, Zephyrin, and Jeremiah; we first met Picasso back in 2015 while working in Burundi, years before Recluse existed.

This lot comes from Busambo Hill in Kayanza, where the landscape drops toward Lake Kivu and the air stays cool enough to slow everything down. Smallholder producers bring in ripe Red Bourbon cherries that are sorted and de‑pulped the same day before moving through a two‑stage fermentation—12 hours dry, then 24 hours submerged. After rinsing and density grading, the parchment dries on raised beds for 16–20 days.

We really love coffee from Kayanza. It’s a region we think deserves far more attention than it gets. Extremely complex while still often delicate, these are the coffees Aimee would probably go as far as to call her favorites.