Burundi Kayanza Natural Bourbon Specialty Coffee Beans Flavor Profile and Aroma Characteristics

Flavor Profile: Rich aromas of raisin, blackberry jam, and ripe peaches. The front palate delivers sweet flavors of cranberry, citrus, and peach juice, while rich sweetness from caramel and orange jam fills the entire cup. The fermented wine-like notes from natural processing are very prominent, reminiscent of orange wine or peach flavors—truly a distinctive Burundian specialty coffee.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Package: Loose coffee beans
State: Roasted coffee beans
Origin: Other
Roast Level: Medium roast

Burundi Kayanza Kabuye Natural

Country: Burundi
Altitude: 1750 meters
Region: Kayanza Kabuye
Roast Level: Medium roast
Processing: Natural
Variety: Bourbon
Processing Station: Pangia Processing Station
Flavor Notes: Grape skin, orange wine, fermented fruits

About Burundi Coffee

Burundi is located in the southeastern part of Central Africa, south of the equator. It borders Rwanda to the north, Tanzania to the east and south, and the Democratic Republic of Congo to the west, with the southwestern part bordering Lake Tanganyika. The country consists mainly of plateaus and mountains, largely formed by the eastern plateau of the East African Rift Valley, with an average elevation of 1,600 meters, earning it the name "Mountain Country." Over half of its territory lies on the famous Lake Tanganyika. The capital is Bujumbura. The western lakeside and valley areas, as well as the eastern regions, have a tropical savanna climate, while the central-western part has a tropical mountain climate. The average annual temperature ranges from 20-24°C, reaching up to 33°C. March to May is the major rainy season, October to December is the minor rainy season, and other months are dry seasons.

Burundi has one of the world's most diverse and successful coffee industries, with its own unique characteristics. Coffee was introduced to the country by Belgian colonizers in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located in areas bordering the conflict-prone Rwanda, which puts pressure on coffee production. Almost all coffee produced in Burundi consists of Arabica beans, with coffee trees in Ngozi growing at altitudes above 1,200 meters. Burundian coffee has a rich aromatic flavor with excellent acidity, with most exports going to the United States, Germany, Finland, and Japan.

Regional Characteristics

Burundi coffee bears striking similarities to that of its neighbor Rwanda, and coffees from these two countries are often confused. Burundi's coffee cultivation is predominantly Bourbon, using traditional wet processing methods for coffee cherries. The main characteristics of its specialty coffees are elegant sweetness and bright citrus aromatics. This particular batch is a micro-lot of Bourbon variety.

This batch is a natural-processed Bourbon micro-lot, with the growing region located at the Pangia Processing Station on Martadi Peak in Kabuye area, Kayanza Province. The altitude is very high, with mountainous areas exceeding 2,000 meters. The fertile, gravelly soil is extremely suitable for coffee cultivation, and it is recognized as the best coffee processing station in Burundi.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473