Burundi Bourbon Washed | Heza Butanyerera (Single Origin Filter)

Description

About This Single Origin  Burundi Bourbon Washed  | Heza Butanyerera ROAST: Filter Roast PROCESS: Washed REGION: Nkonge Hil，Butanyerera ELEVATION: 1960 VARIETAL: Bourbon CUP: Dried Fig，Hibiscus   Getting to Heza Washing Station (1,960 m.a.s.l.) feels like an  off-road adventure—winding mountain tracks, small hand-built  log bridges, and wide-open views of Burundi’s hills. “Heza”  means “beautiful place” in Kirundi, and the station lives up to its  name with panoramic skies and a tight-knit community of coffee  farmers. Heza uses spring water pumped from a nearby natural source.  For washed lots, cherries are delivered, floated and hand-sorted,  then pulped and fermented for 36 hours underwater beneath a  plastic tarp. After fermentation, the parchment may be  “footed”—a team gently dances on it to loosen remaining  mucilage—then rinsed, density-graded, soaked again, pre-dried  on covered tables, hand-picked for defects, and finally dried on  raised beds for 16–20 days to reach 10.5% moisture. For natural lots, cherries are floated, hand-sorted, then dried  whole on tables for 25–30 days, darkening from deep red to  prune-like purple-black, also finishing at 10.5% moisture. Life moves slower on Nkonge Hill—quiet paths, steep slopes,  banana trees and tea fields, and fertile soils fed by natural  springs. The high elevation makes cherries denser and slower to  ripen, and Long Miles farms grow 5,334 trees on these slopes,  directly across from Heza.