Coffee in Burundi is primarily produced in the Kayanza highlands, located in northern part of the country along the border of Rwanda. Farmers here are small producers; the average farmer owns just 1/8 - 1/4 a hectare of land. Since it may take more than one producer's delivery to create a lot, producers harvest and deliver their fresh cherries to a washing station for sorting and processing.
Kayanza Gakenke was selected based on cup quality out of the daylots created by various centralized washing stations. This coffee was depulped the same day as harvest, and fermented underwater for 12–24 hours before being washed. It was then spread on raised beds, where it rested for about 20 days. The resulting cup is juicy sweet with tart acidity.
We're tasting blackberry, lime, and cranberry.
Region - Kayanza
Varietals - Bourbon
Process - Washed
