Florals and berries on the dry aroma; bright, juicy cranberry, redcurrant, and orange acidity on entry; caramel and cane-sugar sweetness through the middle; a light, clean body; and a finish of black tea with faint florals.
Buying Tips
Region: Kayanza lies in northern Burundi on the Rwandan border — high, dense with washing stations, and the heart of Burundian specialty coffee
Red Bourbon: Burundian coffee is almost entirely Bourbon-type, giving sweet, bright fruit acidity
Processing: Double-fermented washing, similar to Kenya's method, is common and gives a cleaner, brighter cup
Potato taste: As in Rwanda, an occasional bean may carry a raw-potato aroma, a Great Lakes regional defect; grinding fresh limits its impact
Brewing Notes
Pour-over: Medium-fine grind, 92°C, ratio 1:15
Iced: The berry and citrus sweet-tartness is even more refreshing when chilled