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This stellar microlot comes from a group of smallholder farmers on Mikuba Hill, Burundi and was processed at the Long Miles Project's Heza Station. It was pulped and anaerobically fermented before drying in the sun. The result is an intense and juicy sweetness, sun-baked right into the bean. We tasted stone fruit, pear, chamomile, wildflower, and wild honey.
🌍 Origin: Kayanza, Burundi
🍯 Process: Anaerobic Honey
🔬 Variety: Bourbon
⛰️ Elevation: 1,800 MASL
🔥 Roast: Light
⚖️ Bag Size: 12 oz (340 g)
Olympia Coffee began in 2005 as a wholesale roaster, operating out of an unmarked warehouse in downtown Olympia, WA. They saw an opportunity to bring innovation to the established Pacific Northwest coffee scene and are now an award-winning certified B Corp with decades-long partnerships with producers across the world.
