{"product_id":"burundi-bourbon-washed-heza-butanyerera-single-origin-espresso-copy","title":"Burundi Bourbon Washed  | Heza Butanyerera (Single Origin Espresso)","description":"\u003ch5\u003e\u003cstrong\u003eAbout This Single Origin \u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003eBurundi Bourbon Washed  | Heza Butanyerera\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\"\u003eROAST:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Espresso Roast\u003c\/span\u003e\n\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\"\u003e\u003cstrong\u003ePROCESS:\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\"\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Nkonge Hil，Butanyerera\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\"\u003e\u003cbr\u003e\u003cstrong\u003eELEVATION: 1960\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Bourbon\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\"\u003e\u003cbr\u003e\u003cstrong\u003eCUP:\u003c\/strong\u003e Dried Fig，Hibiscus  \u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eGetting to Heza Washing Station (1,960 m.a.s.l.) feels like an \u003cbr\u003eoff-road adventure—winding mountain tracks, small hand-built \u003cbr\u003elog bridges, and wide-open views of Burundi’s hills. “Heza” \u003cbr\u003emeans “beautiful place” in Kirundi, and the station lives up to its \u003cbr\u003ename with panoramic skies and a tight-knit community of coffee \u003cbr\u003efarmers.\u003c\/p\u003e\n\u003cp\u003eHeza uses spring water pumped from a nearby natural source. \u003cbr\u003eFor washed lots, cherries are delivered, floated and hand-sorted, \u003cbr\u003ethen pulped and fermented for 36 hours underwater beneath a \u003cbr\u003eplastic tarp. After fermentation, the parchment may be \u003cbr\u003e“footed”—a team gently dances on it to loosen remaining \u003cbr\u003emucilage—then rinsed, density-graded, soaked again, pre-dried \u003cbr\u003eon covered tables, hand-picked for defects, and finally dried on \u003cbr\u003eraised beds for 16–20 days to reach 10.5% moisture.\u003c\/p\u003e\n\u003cp\u003eFor natural lots, cherries are floated, hand-sorted, then dried \u003cbr\u003ewhole on tables for 25–30 days, darkening from deep red to \u003cbr\u003eprune-like purple-black, also finishing at 10.5% moisture.\u003c\/p\u003e\n\u003cp\u003eLife moves slower on Nkonge Hill—quiet paths, steep slopes, \u003cbr\u003ebanana trees and tea fields, and fertile soils fed by natural \u003cbr\u003esprings. The high elevation makes cherries denser and slower to \u003cbr\u003eripen, and Long Miles farms grow 5,334 trees on these slopes, \u003cbr\u003edirectly across from Heza.\u003c\/p\u003e","brand":"manta ray coffee roasters","offers":[{"title":"200 g \/ Whole Bean","offer_id":51049087926567,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"200 g \/ Pour-over","offer_id":51049087959335,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"200 g \/ Stovetop","offer_id":51049087992103,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"200 g \/ Espresso","offer_id":51049088024871,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"200 g \/ Aeropress","offer_id":51049088057639,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"200 g \/ Plunger","offer_id":51049088090407,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"1 kg \/ Pour-over","offer_id":51049088123175,"sku":null,"price":78.5,"currency_code":"AUD","in_stock":true},{"title":"1 kg \/ Whole Bean","offer_id":51049088155943,"sku":null,"price":78.5,"currency_code":"AUD","in_stock":true},{"title":"1 kg \/ Stovetop","offer_id":51049088188711,"sku":null,"price":78.5,"currency_code":"AUD","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":51049088221479,"sku":null,"price":78.5,"currency_code":"AUD","in_stock":true},{"title":"1 kg \/ Aeropress","offer_id":51049088254247,"sku":null,"price":78.5,"currency_code":"AUD","in_stock":true},{"title":"1 kg \/ Plunger","offer_id":51049088287015,"sku":null,"price":78.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0735\/9948\/4199\/files\/2026-3D-Card.jpg?v=1771468546","url":"https:\/\/mantaraycoffee.com.au\/products\/burundi-bourbon-washed-heza-butanyerera-single-origin-espresso-copy","provider":"Manta Ray Coffee | Specialty Coffee Roasters Australia","version":"1.0","type":"link"}