Burundi Kayanza

The Story

Kayanza province in northern Burundi shares a border and a terroir with Rwanda, but its coffees have a character all their own. Our lot is processed at the Mpanga washing station, where local farmers—many of them women who head their households—deliver cherry daily during the three-month harvest season. Beans are fermented for 12 hours, washed in fresh spring water from the Kibira forest, and dried on elevated tables under mesh shade cloth. The cup is pristine: tart Bing cherry acidity, bittersweet cocoa nib depth, and a tangy, almost citric finish that makes this one of our team's favorite pour-over picks.