04/10/2026
๐๐ฎ๐ซ๐ฎ๐ง๐๐ข ๐๐๐ฆ๐๐ซ๐
Taste: Vanilla Cream, Red Tea, Floral
Origin: Kayanza, Burundi
Altitude: 1850-2100 masl
Variety: Red Bourbon
Process: Washed
Notes from the importer:
Reaching the coffee heartland of Burundi requires flying into Bujumbura, the capital and site of the countryโs only paved airport. This low-elevation region is characterized by hot, dry conditions and rice cultivation. A two-hour drive from the capital leads to the town of Kayanza, reaching the farms of the Remera communityโnamed after the hill where they are situatedโrequires an additional hour of travel over rugged dirt roads.
Near the Kayanza area is located the Umoco washing station which serves as the central hub for all surrounding communities. Its name means โlightโ in Kirundi, Burundiโs official language. Producers typically deliver their 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 rely on a variety of subsistence crops, including bananas, maize, cassava, and beans.
Processing at the station involves a double fermentation method: the coffee undergoes 12 hours of wet fermentation followed by an additional 12 hours in cement tanks. The parchment is then dried for 20 to 25 days on traditional African raised beds.
These coffees thrive at exceptional altitudes ranging from 1,800 to 2,200 meters above sea level, rooted in rich red clay soils. The region borders the Kibira National Forest, where the dense canopy creates cooler temperatures and higher rainfall than other Burundian coffee regions. Known locally as the โup country,โ this area also holds deep historical significance as the burial site of Burundiโs former kings, whose graves are sheltered by towering indigenous trees.
Importer:
Now available online and at the cafe.