This natural is true to form fruity goodness; with a good amount of something extra due to that incredible terroir that Burundis bring. Not as popular; but that's why I love it. I feel like I'm getting away with something. It's a secret I get to now share with you and urge you to try it if you see it on a menu too. 

The green is very well sorted and produced. Just really pretty going into the roaster. It takes a high amount of energy to start but handles like most naturals do when the roaster gets going. Surprisingly resilient in aggressive style roasts; I think it shines for the acidic bright cup; but can certainly please alot of people with it's spice notes and body. 

Source: Hacea Coffee Source

--

The Roast 

Check out the roast profile I developed here: 

https://portal.roastpath.com/publicroasts/index/3147474292822130422

I like a middle phase that's well into the 3rd minute, but not reaching over the 4th. The finish can be sharper if you finish at 350F and below and more mellowed out as you reach toward 390F territory

 Net weight: 12oz