Why we love it: This coffee delivers the excitement of an experimental process while remaining polished and easy to enjoy. It has a beautiful jammy quality, combining ripe berries and dark fruit with a soft floral lift and lingering cocoa sweetness. It’s bold enough to feel special, yet balanced enough to keep coming back to.

Aroma: Ripe berries, dark cherry, florals and warm brown sugar.

Body: Syrupy, medium-plus, with a smooth and rounded mouthfeel.

Flavour: Raspberry jam, black cherry, ripe plum and soft cocoa depth.

Sweetness: High — rich, fruit-driven and lingering, with a panela-like finish.

Acidity: Juicy and vibrant, with a red-fruit and wine-like lift that remains clean and balanced.

Region: Butegana, Burundi — a seasonal yeast-fermented lot selected for its vibrant berry sweetness, syrupy texture and remarkably clean finish.

Process: This is our fruit-forward fermentation. Selected yeast is introduced during fermentation to guide the process and intensify the coffee’s natural sweetness, fruit character and aroma. The result is expressive and layered, with plenty of fermentation-driven complexity but none of the heavy or uncontrolled funk.