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 tovarieties, 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’spossible 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.
