Kibingo, Burundi - 250g bag

This might be a process you haven't heard of before, and it's certainly new to us. Yeast inoculated processing brings out unique flavours, while adding value that supports producers. ORO yeast is known to enhance mouthfeel, build a stronger body, and typically draw out notes of red fruit.

Other processing methods involving fruit can add the characteristics of the fruit used (we’ve had banana and strawberry in the past) resulting in a punchy profile that mirrors the fruit. In contrast, yeast inoculation highlights flavours within the coffee cherry itself, resulting in a more refined and complex profile.

The espresso roast is equally delicious, with a slightly fuller and richer body than its filter counterpart. Notes of bramble and tangerine give a beautifully tart sweetness which brings a fantastic balance to the coffee. Thick and sweet golden syrup notes create a wonderfully smooth and silky body which will stand up to additional hot water, or hot milk when serving this espresso.