• Burundi - Kyanza Natural
  • Burundi - Kyanza Natural

Description

Burundi - Kyanza Natural

A truly astounding natural-process Burundian coffee

Raspberry, Strawberry, Blackberry

$80.00


Description

Love single-origins? 

Join the Black Oak Tasting Club and have award-winning picks delivered fresh to your door each month. 

Coffee Tasting Notes

An exceptional coffee, period. Bright notes of red grape, raspberry, and red currant are joined by darker more indulgent notes of blueberry, blackberry, dark chocolate, and strawberry jam.

About The Coffee Producer

This particular coffee underwent an anaerobic fermentation with a starter culture of carefully selected yeast before being meticulously dried on raised beds. The resulting coffee is nothing short of exceptional and is representative of the culmination of a hundred years of Burundian coffee farming as well as unique soil, climate, and culture.
As the specialty coffee industry’s renaissance continues to drive innovation and quality across the coffee producing world, Burundi is quickly becoming synonymous with coffee of the highest quality.

The isolation of Burundi, tiny size of the average coffee farm, and lack of basic transportation and processing infrastructure, inhibited the growth and modernization of the coffee industry there. While other countries were mechanizing the cultivation and harvest of coffee, planting new, high-yielding, disease resistant varieties of coffee, Burundi continued to cultivate Bourbon cultivars among bananas, cassava, goats, and other food staples on a small, labor-intensive scale. Now that the value of high quality, flavorful coffee is finally being realized, the coffee industry in Burundi is beginning to flourish.

Dozens of coffee processing facilities are popping up so that they have greater access to the freshest coffee cherries. There is such a demand for Burundian coffee that enough of these facilities have been set up to create optimal conditions for coffee farmers. The farmers now can receive multiple bids from different millers for their coffee and no longer have distant treks to the coffee mill.

The mills too are undergoing a renaissance. Qualified coffee tasters are now present at virtually every mill and millers are able to utilize new techniques for adding even more value to the coffee.

How To Brew This Specialty Coffee

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

Producer: 3500 Smallholder farmers, Kibingo washing station

Varieties: Red Bourbon 

Processing Method: Anaerobic Natural

Altitude: 5575–6250'

Roast: Light

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)

Recently Viewed