Burundi Nemba Cima Yeast Fermentation Espresso 9 spice honey chai including “thermal shock” and anaerobic

including “thermal shock” and anaerobic modulations to their processes

LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials

Region: Kayanza

Altitude: 1300 - 1900

In cooperatives

Burundi Nemba Cima Yeast Fermentation Espresso 9 spice honey chai including “thermal shock” and anaerobicOrigin: Burundi Region: Kayanza Altitude: 1700 1900 meters above sea level Farm: various community small holders Washing Station: Nemba Owner: Green Co Variety: Bourbon Process: Yeast Inoculated (Cima) Dry Natural Tasting Notes: Boozy and bold with notes of dark berries, chico lollies and pineapple. Nemba station lies in the northern province of Kayanza. Each washing station is managed and lead by an agronomist. This agronomist oversees the