SEY Coffee

2026 Umoco; Busambo Hill - Burundi

From Kayanza in northwestern Burundi near Lake Kivu, a region renowned for coffees with singular character. Hand-picked, floated, and meticulously sorted before same-day de-pulping; the coffee undergoes a distinctive two-stage fermentation—12 hours dry, then 24 hours submerged—before rinsing, density grading, and 16–20 days of drying on traditional raised beds. The cup delivers dark fruit leather, black tea, and baking spice, a profile that anchors SEY's first vintage from the Umoco washing station and reflects their deepening commitment to sourcing from Burundi's challenging but distinctive landscape.