Burundi - Kayanza

This juicy offering benefits from a relatively experimental process resulting in a bright and intriguing cup with tropical flavours of papaya, syrupy poached pear, with a chamomile tea attribute. While relatively light in body, it packs a flavour punch that can be enjoyed as a delicious pourover but makes a fruity and juicy espresso.

Nutrient rich volcanic soil combined with high altitude mountains allow for ideal growing conditions in Burundi. Raw Material (our importer) work closely with community growers in the Kayanza region in the North of the country to ensure fair pay and ethical practise. They have commissioned centralised washing stations to maximise opportunity for farmers.

The Anoxic pillow wash refers to the layer of water is poured on top of hermetically sealed cherries inside a fermentation chamber. The water temperature acts as a pillow and a seal generating a pressure effect on the cherries. It also provides an anoxic environment. Temperature control allows the cherries to ferment up to 72 hours to develop the lactic acids found in the cherries. Coffee is then rinsed and dried on raised beds.

Region: Kayanza

Altitude: 1500 - 1700 MASL

Varietal: Red Bourbon

Processed: Anoxic Pillow Washed

Notes: Papaya, poached pear, chamomile