Burundi Kayanza Twaranyuzwe

Burundi is made up of 18 different provinces, and this lot was produced by small holders in the province of Kayanza, in the northern part of the country near the border with Rwanda. The coffee, grown on rich volcanic soil, was fully washed, double fermented in the local manner, and sun dried on raised beds for 12-18 days, and finally sent to Ngozi province to be dry milled.

The coffee, once picked, is rushed to the local washing station for processing. The traditional processing method involves pulping the coffee and "dry fermenting" it up to twelve hours, at which point it gets washed in clean mountain water for another 12-24 hours. The beans are then soaked for an additional 12-18 hours before being dried in parchment on raised beds for 8-10 days.

• Country: Burundi
• Elevation: 1700 to 2000 meters
• Processing: Washed - Double Fermentation

Cupping Characteristics: Aromas of brown sugar, and milk chocolate. Flavors of nectarine, lemon, and red apple.