Burundi Businde Honey

Description

Process: Honey Elevation: 1750 MASL Varietal: Bourbon Tasting notes: Raspberry, Vanilla, Orange Sherbert, Caramel This honey processed coffee comes from Masasu hill in Burundi, where farming families deliver bourbon cherries to Businde washing station at 1750m altitude. Owner Zuberi Matsitsi has established practices benefiting coffee quality and community sustainability. The process begins with cherry selection through floating and hand-sorting. For honey processing, the outer skin is removed while leaving mucilage before beans are dried on African beds with turning and covering during extreme weather. Throughout drying, hand-sorting ensures quality. Businde distributes coffee pulp as fertilizer, donates seedlings to farmers, and pays staff above standard wages. Once dried to 11.5% moisture, the coffee undergoes final processing at Ngozi mill before export in bags that preserve its characteristics.