Tea rose, stone fruit and caramel on the nose lead into an incredibly complex cup full of sweet hay, fresh peach and ripe cherry qualities over an oolong tea base.

Ben and Kristy Carlson are attempting to implement one of the goals of specialty coffee from their home in the Burundi countryside: by helping farmers produce a better product they can get higher prices for the product based on quality and thus pay higher prices to the producer. It’s the feedback loop specialty coffee needs if it ever hopes to break free of the bonds imposed by its longtime identification as a commodity crop.

Dominant Attributes
Tea Rose, Oolong Tea, Peach
Altitude
2,050 masl
Country
Burundi
Processing
Wet Processed
Region
Kayanza
Varieties
Heirloom Bourbon

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