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Remera is named after the small town in northern Burundi in which it is grown, near the Rwandan border. These farms use no commercial fertiliziers, and instead rely on complementary crops like maize, cassava, beans, and bananas to replenish the soil. Carried by bicycle or foot to the Umoco washing station, these beans undergo a two-part fermentation process.
The end result is a delightfully sweet and full-bodied cup. We get notes of honey and bright stonefruit.
REGION
Kayanza
VARIETY
Bourbon
PROCESS
Natural
ALTITUDE
2000 - 2200 MASL
NOTES
Apricot, nectarine, honey
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