This season we have a Burundi on offer again! It’s not just any Burundi, but one with a very special processing! This coffee is anaerobic fermented (in closed off tanks where oxygen cannot get in, but build up pressure can be released through valves) and to this fermentation special Oro Yeast is added. This is a type of yeast that has been developed specifically for coffee production. The yeast controls the wet process perfectly and makes sure the coffee can ferment a lot longer then normal washed coffee (for 36 hours!). During this time, all flavours have the chance to develop in the cherry. The Oro Yeast als makes sure the mostly fresh and fruity flavours get more pronounced, whilst staying true to the characteristics of the Red Bourbon variety. During the prolonged fermentation complexity, acidity, brightness and floral flavours are boosted.

Burundi - Kibingo - Washed Anaerobic

We are an Amsterdam based company existing out of a micro roastery, two coffee bars, a bakery and an SCA training space. 

Our 3 big pillars are quality, transparancy and sustainability and this is visible in everything Back to Black does. We know background stories from all our coffees, and we would love to share our passion for them with you! 

Burundi - Kibingo - Washed Anaerobic

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Burundi - Kibingo - Washed Anaerobic

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