Description

Kayanza Natural Tasting Notes

An exceptional coffee that offers bright notes of red grape, raspberry, and red currant, which are intertwined with richer, indulgent flavors of blueberry, blackberry, dark chocolate, and strawberry jam. This harmonious blend creates a delightful, complex tasting experience.

About The Producer

This remarkable coffee underwent anaerobic fermentation using a carefully selected yeast starter culture before being dried on raised beds. The result is nothing short of exceptional, embodying a century of Burundian coffee farming, enriched by the region's unique soil, climate, and cultural practices.

As the renaissance of the specialty coffee industry continues to inspire innovation and elevate quality globally, Burundi is becoming synonymous with premium coffee. The small size of its average coffee farm, coupled with poor transportation and processing infrastructure, hindered the growth and modernization of its coffee sector. While other nations mechanized cultivation and adopted high-yield, disease-resistant coffee varieties, Burundi opted to stick with their old, low-yield, traditional Bourbon cultivars, intercropped with bananas, cassava, and goats amidst labor-intensive farms. The result is the coffee equivalent of old-vine variations of highly sought after varieties.

Now that the value of high-quality, flavorful coffee is being recognized, the Burundian coffee industry is beginning to flourish. Numerous coffee processing facilities are emerging, improving farmers' access to mills and, in return, mills access to the freshest cherries. The increasing demand for Burundian coffee has led to the establishment of enough facilities to create optimal conditions for local growers, allowing them to receive multiple bids from different millers without the burden of long treks to the processing sites.

The mills themselves are experiencing a revitalization as well. Skilled coffee tasters are now present at nearly every facility, empowering millers to employ new techniques that enhance the overall value of their coffee. This transformation marks an exciting chapter for Burundian coffee, paving the way for a promising future in the specialty market.

How To Brew 

We have had great success brewing this at a 1:14 brew ratio and 202°F water.. 

Producers
3500 Smallholder Farmers, Kibingo Washing Station

Varieties
Red Bourbon

Processing Method
Natural

Altitude
5600–6300'

Roast
Light