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Tasting notes

  • Aroma: Milk chocolate, malt/molasses sweetness, and dried red fruit (think raisin, cherry).
  • Body: Medium, smooth and slightly creamy; a gentle, lactic roundness.
  • Flavour: Prune and black-plum depth, dark cherry/berry notes, cocoa, and a light lemongrass/black-tea lift on the finish.
  • Sweetness: High — sticky toffee/molasses sweetness with dried-fruit richness.

  • Acidity: Soft but lively lactic + red-fruit acidity; juicy rather than sharp.

Process information

Process: Yeast-inoculated fermentation (CIMA). Ripe cherries are hand-sorted, then placed into sealed fermentation tanks where a selected Saccharomyces cerevisiae yeast (LALCAFÉ CIMA™) is added to guide fermentation. After the controlled yeast stage, the coffee is dried slowly on raised beds/patios. The yeast helps lock in sweetness, boost fruit clarity, and reduce over-ferment risk, giving a cleaner but more expressive natural profile.

Origin information

Region: Kayanza Province, northern Burundi — specifically the Kayanza Commune highlands. The Butegana washing station sits around 1,600m and collects cherry from thousands of smallholder farmers in the surrounding hills.

Farm / Producer: Smallholder producers delivering to Butegana Washing Station / Gikanda–Butegana network (often referenced simply as “Butegana”). Farms are tiny family plots, typically Red Bourbon varieties, grown on steep, fertile highland soils.

Limpopo Project

Butegana Yeast Fermentation

Butegana Yeast Fermentation

Regular price $80.00 AUD
Regular price Sale price $80.00 AUD
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Tasting notes

  • Aroma: Milk chocolate, malt/molasses sweetness, and dried red fruit (think raisin, cherry).
  • Body: Medium, smooth and slightly creamy; a gentle, lactic roundness.
  • Flavour: Prune and black-plum depth, dark cherry/berry notes, cocoa, and a light lemongrass/black-tea lift on the finish.
  • Sweetness: High — sticky toffee/molasses sweetness with dried-fruit richness.

  • Acidity: Soft but lively lactic + red-fruit acidity; juicy rather than sharp.

Process information

Process: Yeast-inoculated fermentation (CIMA). Ripe cherries are hand-sorted, then placed into sealed fermentation tanks where a selected Saccharomyces cerevisiae yeast (LALCAFÉ CIMA™) is added to guide fermentation. After the controlled yeast stage, the coffee is dried slowly on raised beds/patios. The yeast helps lock in sweetness, boost fruit clarity, and reduce over-ferment risk, giving a cleaner but more expressive natural profile.

Origin information

Region: Kayanza Province, northern Burundi — specifically the Kayanza Commune highlands. The Butegana washing station sits around 1,600m and collects cherry from thousands of smallholder farmers in the surrounding hills.

Farm / Producer: Smallholder producers delivering to Butegana Washing Station / Gikanda–Butegana network (often referenced simply as “Butegana”). Farms are tiny family plots, typically Red Bourbon varieties, grown on steep, fertile highland soils.

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