BURUNDI GAHAHE - CIMA NATURAL
RED LICORICE, POMEGRANATE, RIPE RASPBERRY, GROUND CLOVE, GUAVA JUICE
Cima yeast helps amplify flavors during coffee’s fermentation process. Coffee cherries and Cima naturally ferment together, then move to raised beds to dry for 2-3 weeks. The end result is dramatically complex with big fruity notes that aren’t normal for coffees from Burundi but guaranteed to blow your mind with each sip.