Burundi | Kayanza Coffee

In an area of the world known for outstanding coffees, Burundi continues to produce some of the finest coffees in East Africa. This seasonal microlot is no exception. The farmers in Kayanza Province of northern Burundi have multiple top-notch washing stations to finish their coffees and prepare them for export. The Kibingo washing station, perched high at nearly 1,900 meters above sea level is considered one of the best. Fully washed and meticulously processed, this coffee highlights the crisp, complex profile that makes Burundian specialty lots so highly coveted.

Tasting Notes

• Profile: Vibrant, clean, and deeply sweet

• Palate: Crisp pear fruitiness balanced by a complex, juicy sweet tart flavor

• Finish: A rich, comforting base of warm brown sugar that lingers beautifully

The Art of Burundian Coffee Growing

Coffee production in Burundi is a true labor of love, characterized by what can best be described as "backyard farming." Unlike massive commercial estates found elsewhere in the world, the average Burundian smallholder tends to just 200 to 300 Red Bourbon trees right in their own gardens.

Because each harvest is small, care for the trees and fruit is personal. Every single cherry is selectively hand-picked by farming families and walked to the Kibingo station at peak ripeness.

Quality control is a top priority at Kibingo. The cherries undergo rigorous density testing ("floating") before being pulped, fermented, and washed with pristine local water. The coffee is then laid across raised drying tables where it is hand-turned for weeks. This intensive washed processing strips away the fruit pulp cleanly, allowing the high-altitude terroir—defined by volcanic soil and a perfect microclimate—to shine through with immaculate clarity and sparkle.