Burundi Kibingo

SPECIES: Arabica

VARIETY: Bourbon

METHOD: Washed

PRODUCTION AREA: Gitega

ALTITUDE: 1900 masl

SCREEN: 17

CUP CHARACTERISTICS:

• FLAVOUR: sweet and fruity: caramel, pineapple and black cherry
• BODY: light
• ACIDITY: citric, malic and refined
• AFTERTASTE: floreal and persistent

BOTANICAL SPECIES: mostly Arabica (± 96%) and a very small percentage of Robusta (± 4%)

HARVEST: from March until July

SHIPMENT: from September until March

BAGS: 60kg