The region around the Kayanza mill is suited to grow some of the best coffee in Burundi. It is surrounded by the Ruvubu National Forest, has freshwater lakes, and is close enough to the capital city to have access to infrastructure and technological advances.
This is a washed process coffee, processed at the Kibingo mill. It was sorted out as a microlot and consists of only Red Bourbon varietal beans.
Light roast, just out of the first cracks: Immense aroma, bright acidity, complex undertones.
Medium roast: 10 seconds into 2nd cracks, but not rolling 2nd cracks: smooth, sweet, caramel, herbal, hints of butterscotch.
Dark roast: 40 seconds into rolling 2nd cracks, deep french roast: Surprisingly thick body, surprisingly sweet, aromatic, with undertones of blackened berries, mineral notes (zinc?), and an aftertaste like a great red wine that just lingers in a way that makes your mouth happy.
Burundi coffee has been off the map for the past 20 years because of the civil war and unrest, but Burundi is back. Coffee is their main source of income, and their coffee does indeed deserve its reputation as being among the finest in the world.
US Arrival: January 2023