This CIMA yeast-inoculated coffee comes from Butegana Washing Station in Kayanza, Burundi. Established in 1972, the station works with around 3,700 smallholder farmers cultivating Red Bourbon across the surrounding hills. Selectively handpicked cherries are delivered to Butegana for controlled fermentation using LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae), developed through 4 years of research and trials specifically for coffee production. After fermentation, the coffee is dried on raised beds with continuous turning and hand sorting to ensure even development and consistency. The yeast fermentation creates a creamy structure layered with dark chocolate sweetness, vibrant mango notes, and a bright lime finish.

Roast: Espresso

Tasting Notes: Dark Chocolate, Mango, Lime

Sweetness: 4.5
Acidity: 4.5
Body: 4