Butegana Cima

This is our second yeast inoculated coffee from Burundi and we are one again very impressed by the quality and consistency of these coffees. 

Once pulped, the coffee is placed in epoxy- coated, concrete fermentation tanks. Cima yeast is added and the seeds are left to ferment in this environment for approximately 96 hours. The yeast, which is specially developed for coffee production, is able to control the fermentation process against the risk of spoilage micro- organisms that can generate undesirable defects. Furthermore, its specific metabolism allows for the expression of fresh and fruity characteristics while respecting the varietal's original aromas.

This added layer of yeast fermentation results in a ‘classic’ Burundi with just a little more fruit in the cup. A lot of red berries are supported by a zesty acidity and a lactic, oolong like texture.