Burundi Kayanza

COUNTRY: Burundi
REGION: Kayanza
FARM: Various Small Holders
VARIETY: Red Bourbon
PROCESS: Washed
ELEVATION: 1700-2000 M
CUPPING NOTES: Caramel, Dark Chocolate, Orange

     Burundi may be a tiny country, but its coffee packs a flavorful punch.  This coffee hails from the rolling hills of northeastern Burundi, a small nation in East Africa bordering coffee powerhouse Rwanda.  Although it lacks its neighbor’s global name recognition, Burundi boasts similar growing conditions and a centuries-old coffee-growing culture that has created a distinctive coffee unlike any other.
     The finest Burundi coffee comes from its northern provinces like Kayanza and Ngozi, which offer prime growing conditions. With elevations over 1,500 meters, fertile volcanic soil, moderate rainfall, and plentiful shade, these highland regions have the ideal climate for coffee cultivation. In fact, coffee plants and trees have thrived in Burundi since the 1920s when Belgian colonists introduced the very first Arabica coffee trees. Thanks to a new generation of quality-focused growers, Burundi is beginning to reinvest in its coffee industry after years of decline and neglect.  So while Burundi may not be the biggest producer in Africa, the care and the ideal growing conditions of their small farms yield superb specialty coffees.
      The typical processing method in Burundi is somewhat similar to Kenya, with a “dry fermentation” of roughly 12 hours after de-pulping, followed by a soak of around 12–14 hours in mountain water. Coffees are floated to sort for density, then soaked again for 12–18 hours before being dried in parchment on raised beds.
     This is a great medium roast coffee balancing the intense sweetness with a rich chocolatey flavor.  If you want a great all arounder with a unique complexity and a comforting boldness this one is not to be missed.