Burundi Lot 11

The journey to the coffee heartland of Burundi begins by flying into Bujumbura, the capital and home to the country’s only paved airport. This lower-elevation area is characterized by hot, seasonally dry conditions and rice farming. A two-hour drive on paved roads leads to the city of Kayanza, reaching the surrounding coffee farms requires an additional hour of travel over rugged dirt roads.

Near the Kayanza area is located the Umoco washing station which acts as the region's processing backbone. Its name means “light” in Kirundi, Burundi’s official language. Producers typically deliver their coffee cherries to Umoco on foot, though some utilize bicycles or motorcycles. Coffee here is grown almost entirely in full sun, and because fertilizers are often cost-prohibitive, families supplement their income and diet with crops like bananas, maize, cassava, and beans. During processing, the coffee undergoes a sundried fermentation process for seven days, after which it is bagged in parchment sacks for three to five days in the warehouse. Finally, the parchment is dried for 25 to 30 days on traditional African raised beds. 

Featuring tasting notes of red berries, citrus and black tea this natural Burundi is a light bodied, fruit forward option for the more adventurous drinker.

Components: 100% Burundi

Region: Kayanza

Process: Natural

Tasting Notes: red berries, citrus, black tea

Fulfilled by our friends at Methodical Coffee