home     /     Busambo Natural Lot 422
Busambo Natural Lot 422 whole bean.
Busambo Natural Lot 422 whole bean.

1

/

2

Single Origin - Burundi

Busambo Natural Lot 422

Roast Level

3

10

Light roast

Origins
Burundi map Burundi

reviews:

Behind the cup

This season’s lot of Busambo Natural 422 delivers bold notes of lime leaf and smooth flavors of pomegranate balanced by the sweetness of sugar cane.

Brewing Suggestions

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Busambo Natural Lot 422. Your brewing adventure starts here.

Verve's Coffee Department

Kalita

Coffee

25 g

Grind

Med/Coarse

Water

400 g

Ratio

1:16

Time

3:30

Aeropress

Coffee

15 g

Grind

Med/Fine

Water

240 g

Ratio

1:16

Time

3:00

Chemex

Coffee

40 g

Grind

Med/Coarse

Water

600 g

Ratio

1:15

Time

5:30

STORY

farmlevel photo of burundi busambo

Burundi Busambo is the result of the hard work of 847 smallholder farmers in the Busambo area of the commune of Murata. These farmers grow small plots of Red Bourbon coffee trees near their homes. Farmers pick ripe cherries and bring them to the UMOCO wet mill where they are dried under the full sun on raised beds. Coffee production in Burundi, like most of Africa, is a huge part of the community and culture. Over 150,000 people work in the coffee industry in Burundi, making coffee an integral part of their economy.

Producer

Burundi Seed Specialty

Cultivar

Red Bourbon

Processing Method

Natural

Elevation

1800-2200 Meters

Producer

Coffee producers have their own methods that can make coffee special. We will always highlight our producers, cooperatives, and washing stations to provide farmlevel traceability.

Cultivar

Each cultivar has its own flavor profile. Not only is the taste different, but the actual coffee plant is different. Even the shape of the bean will vary between cultivars.

Processing Method

Coffee processing is crucial to the taste in the cup. Processing is done by the producer during the drying process. Most of our coffees are washed, but we always call out natural, honey, and experimental processes.

Elevation

Most of our coffees come from high elevation farms. Different cultivars thrive under different environmental factors. The elevation is a huge part of how well certain coffees will grow.