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A new natural process Burundi coffee! Our Campazi #9 Burundi Natural is 100% Red Bourbon, a coveted variety known for its well-balanced buttery sweetness and complex fruit notes. Couple this variety with natural processing on the farm level and the result is a berry bomb of a coffee (think all the berries) with tasting notes of mixed berry, Nerds candy, and melon. It’s jammy, juicy, and the perfect cup for lovers of berry-forward and complex natural process coffees.
Our Campazi #9 was grown by 847 smallholder farmers in the Kayanza Province of Burundi known for ideal coffee growing conditions and rich volcanic soil. Coffee growers contribute their ripe coffee cherry to the Umoco Washing Station. This lot was natural processed and sun-dried on raised beds for 25-30 days. It was then dry milled at the Horamama Dry Mill in Kayanza by the COCOCA Cooperative Consortium.
What is a natural process coffee? Envision this. Your roasted coffee bean that you receive, is originally a green coffee seed growing inside a coffee cherry that grows on coffee trees. The coffee cherry is picked once ripe during harvesting. From there, it is processed in a variety of ways at the farm level (before it ever gets to the roaster.) Most of the coffee we drink is washed processed. In this process, the coffee cherry and mucilage are removed (by a process of de-pulping, fermentation, and washing) from the coffee seed before the coffee is dried. Natural process, conversely, refers to a coffee processing technique where the coffee is laid out to dry with the coffee cherry intact (rather than removing the cherry skin and mucilage before drying). This creates a natural fermentation environment for the coffee and can produce very intense fruit and floral notes
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.