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Red grape, zesty orange, raspberry, and currant form the opening notes of this wonderful coffee. Sweeter notes of strawberry make up the beginning portion of the midsection as fruit notes blend with the flavor of sweet milk chocolate. The strawberry becomes more akin to dehydrated or chocolate dipped as the cup continues, before finishing with notes of a fine fruity dark chocolate.

This coffee was grown by around 650 smallholder farmers and was processed at the Businde washing station. The station is operated by Matsitsi Zuberi who specializes in top quality production. As such, Matsisi pays a 20% premium above local prices for coffee cherry that is picked at peak ripeness and handled in such a way that allows for a long slow natural drying process on raised beds. This particular lot was fermented and dried over a period of 20 days.
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.

A 1:14 brew ratio with a medium grind and 198-202°F yields delicious and well balanced cups.