Country: Burundi
Region: Kirundo Province, North East Burundi 
Varietal: Bourbon 
Processing: Natural
Grade: Grade 1
Altitude: 1450-1600 masl 
Harvest year: March- May 2020
 
Taste Profile
 
Acidity: Tart Green apple
Body: Whipped Cream
Sweetness: Caramalized Banana
Aroma: Caramalized Apple ,Banana, White Chocolate

 
THE ART OF PRODUCTION
 
Ripe cherries (superior quality) are selected from daily pickings, and sun-dried on raised African beds, being turned every 2 hours for the initial days for even fermentation, and covered during the midday heat. to prevent sun damage. Once optimum moisture levels have been reached, the coffee is transported for milling at Ikawa Nziza’s dry mill in Gashoho commune between the towns of Ngozi & Muyinga. The mill is designed to cater to small, traceable microlots. Its location in a high altitude (1,730masl) and low humidity environment provides the optimal environment to preserve the quality of the coffee and therefore demand higher prices for farmers. From there the processed coffee is handpicked, bagged in Grainpro and then trucked to Mombasa for shipment.