INNER IMMOLATION, Burundi
Chocolate Ganache, Red Liquorice, Rose
| Producer | Smallholders of the Kayanza region |
| Washing Station | Kibingo Washing Station |
| Region | Kayanza, Burundi |
| Varietal | Bourbon |
| Processing | Yeast Inoculated Dry Natural |
| Altitude | 1,700 - 1,900 MASL |
Inner Immolation is grown by various smallholders of the Kayanza region of Burundi and processed at the Kibingo washing station. Bourbon is taken through a yeast-inoculated dry natural at 1,700 to 1,900 MASL, building chocolate ganache, red liquorice and rose.
Bourbon is one of the two archetypal Arabica varieties, descended from Yemeni stock via Reunion. It is loved for rounded sweetness and complexity, at the cost of lower yield.
In the natural process, whole cherry is dried intact so the bean steeps in its own fruit. Done with discipline it builds heavy sweetness, body and pronounced berry character, with no shortcuts at the drying stage.
Burundi's high, hilly terrain and Bourbon plantings deliver bright, sweet, structured coffees through a network of washing stations.
