Gitwe Honey Red Bourbon
We taste meyer lemon, structured tropical acidity, and a round and sweet brown sugar sweetness. The cup is round with a long sweet finish that we find in many of Regalia's coffees. When the coffee cools there is lovely clarity for the acidity and you get the classic Burundi terroir flavor profile but with a sweeter and rounder finish.
For best results, we suggest you rest this coffee for at least 3+ weeks!
From Regalia:
This honey-processed Bourbon comes from the Heza Washing Station in Burundi, a remote site perched at approximately 1,960 meters above sea level and serving coffee-growing communities across the surrounding hills. Heza, meaning “beautiful place” in Kirundi, relies on fresh water pumped from a nearby natural spring, and cherries are carefully hand-sorted before undergoing controlled fermentation and extended drying. The result is a coffee that reflects both the high elevation and the station’s meticulous processing approach.
In the cup, this coffee is clean and expressive, with notes of sweet tea, Meyer lemon, and a crisp, clearly defined acidity. We’re excited to feature this coffee alongside another from Long Miles Coffee on the menu this season, including the Rubirizi Hill washed Bourbon.
Description
We taste meyer lemon, structured tropical acidity, and a round and sweet brown sugar sweetness. The cup is round with a long sweet finish that we find in many of Regalia's coffees. When the coffee cools there is lovely clarity for the acidity and you get the classic Burundi terroir flavor profile but with a sweeter and rounder finish.
For best results, we suggest you rest this coffee for at least 3+ weeks!
From Regalia:
This honey-processed Bourbon comes from the Heza Washing Station in Burundi, a remote site perched at approximately 1,960 meters above sea level and serving coffee-growing communities across the surrounding hills. Heza, meaning “beautiful place” in Kirundi, relies on fresh water pumped from a nearby natural spring, and cherries are carefully hand-sorted before undergoing controlled fermentation and extended drying. The result is a coffee that reflects both the high elevation and the station’s meticulous processing approach.
In the cup, this coffee is clean and expressive, with notes of sweet tea, Meyer lemon, and a crisp, clearly defined acidity. We’re excited to feature this coffee alongside another from Long Miles Coffee on the menu this season, including the Rubirizi Hill washed Bourbon.
