burundi butegana cima
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Taste: |
Tropical Punch & Maple |
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Process: |
Yeast Inoculated (Cima) Natural* |
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Variety: |
Red Bourbon |
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Altitude: |
1600 masl. |
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Suited to: |
Filter |
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Relationship: |
New |
One More Thing: During the harvest season, all coffee is selectively handpicked with most families having 200 to 250 trees. After sorting, cherry is placed in Epoxy-coated, concrete fermentation tanks. Cima yeast purchased from the French company Lalcafe is added to the tanks. The tanks are then covered and left to ferment for approximately 12 hours.
* LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Cima is well suited to better control the fermentation process efficiently and to upgrade the cup quality. The yeast is able to control the fermentation process and reduce the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity, even at cold temperatures (minimum 15°C inside the coffee tank), allow for the expression of fresh and fruity characteristics, even at higher altitudes.
Recipe:
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Espresso: |
20.5g in/ 50g out/ 21 sec. |
