Burundi Natural Kayanza

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 natural process coffee, processed at the Ubuto mill. The lady who sources this coffee and imports it into the United States used to live in Burundi and knows the farmers and came here to sell their coffees. We always like meeting up with her and seeing what she's up to. 

Definitely not a dark roast bean, it's delicate and needs to be treated as a light roast. We take it about 2 degrees darker than an Ethiopian. Not too long of a roast, don't let it linger too long anywhere on your roasting curve. Give it plenty of air flow. 

We find the slightest bit of earthy/fermented notes when we french press it (not a bad taste, but just a little murkiness), but when making it as a pourover or drip pot it's crisp and clean. The coffee smells fantastic, very aromatic and fruity, and it has a punch of flavor. A mix of wild berries, hibiscus, caramelized sugars, some winey notes. It's a fun change of pace from natural Costa Rica and natural Ethiopia coffees that I'm usually craving.

July 2024 arrival in USA.