Bukeye was one of the first lots we ever shared at BEDST, before we were even cupping the coffees we were buying! So ironically, we never tasted that roast from La Cabra, but here we are 4 years later with this incredible roast from SEY. A washed lot from the region of Muramvya, specifically from the Musumba region which has been largely untouched by war in Burundi. We found a pretty classic example of SEY’s Burundi s here, berry forward with a hint of spice on the aftertaste, this is a juicy and mighty coffee, reminding us of red currants, berries and spiced tea.
Sey was founded by Lance Schnorenberg and Tobin Polk, and they roast in Brooklyn, New York. This coffee was roasted on 10.2.2025. We recommend a slightly longer resting time with these coffees, and pursuing a higher extraction where possible.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.