Burundi Kinyovu Fresh 100% Arabica Coffee

• Cupping: Syrupy sweet with big fruit acidity, and a heavy mouthfeel, lots of sugar cane juice with lemon, cranberry, cherry, honey and chamomile.
• Région Rango, Kayanza
• Farm Kinyovu Washing Station Coopérative
• Variété Bourbon, Jackson, Mbirizi
• Altitude 1880 m.a.s.l (metres @ sea level)
• Proc. Method Washed
• Main Port City - Landlocked country
• Population Involved in Coffee - 700,000
• Bags Exported Annually - 160,000 bags
• Growing Regions - Gitega, Karuzi, Kayanza, Kirundo, Muyinga, Ngozi
• Common Varieties - Bourbon, French Mission Bourbon, Jackson, Mibirizi
• Processing Method/s - Washed, some Natural
• Imported Bag Size - 60 kg
• Harvest Period - March–July
• Typical Arrival - October–December

Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, the best coffees of Burundi are often stunning, pushing the highest reaches of our cupping scores. These are sugar-fruit coffee: fig jam, floral, sparkling with citrus, coffees that we are proud of and that many of you have grown to love.