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processed separately to showcase its distinct character
and cooked grapefruit—thanks to the Cima yeast’s influence on fermentation dynamics
Finca Los Angeles: History and Context
distinctive cups that redefine what Brazilian specialty coffee can be
Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Size:12oz. processed separately to showcase itsCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana:
