It's undeniable fact that us Little Ampers simply love a natural processed East African coffee. We do our best to keep one on the menu year round, and are especially excited about this natural process coffee from Munyinya Hill in Kayanza, Burundi.
During the natural process, coffee cherries are floated and hand-sorted, then dried for between twenty-five to thirty days in their skin, slowly turning from deep red to a prune-like purple-black color. The result is a super sweet and dynamic coffee, with big stone fruit vibes and heavy molasses sweetness.
This coffee also came to us from the Long Miles Coffee Project and the Bukeye washing station.