Nav: Home > Coffee >

Flavor Profile, Growing Region, and Brewing Parameters for Burundi Kayanza Province Natural Process Bourbon Specialty Coffee Beans

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange: Please follow Coffee Workshop (WeChat official account: cafe_style). Burundi Kayanza Kabuye Natural Country: Burundi Growing altitude: 1750 meters Region: Kayanza Kabuye Roast level: Medium roast Processing method: Natural process Burundi is located in the south of the equator in east-central Africa. It borders Rwanda to the north, Tanzania to the east and south, and

Burundi Kayanza Kabuye Natural

Country: Burundi

Elevation: 1750 meters

Region: Kayanza Kabuye

Roast Level: Medium roast

Processing Method: Natural

Burundi is located in the eastern 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 region facing Lake Tanganyika. The country is characterized by highlands and mountains, mostly composed of the eastern plateau of the East African Rift Valley. The national average elevation is 1600 meters, earning it the name "Mountain Country." More than half of the country is situated on the famous Lake Tanganyika. The capital is Bujumbura. The western lakeside and valleys, as well as the eastern regions, have a tropical savanna climate; the central and western parts have a tropical highland climate. The average annual temperature ranges from 20-24°C, with highs reaching up to 33°C. March to May is the heavy rainy season, October to December is the light rainy season, and other months are the dry season.

Burundi coffee bears striking similarities to its neighboring country Rwanda, and coffee from these two nations is often confused. Burundi's coffee cultivation is dominated by Bourbon varieties, using traditional wet processing methods for coffee cherries. The main characteristics of its specialty coffee are elegant sweetness and bright citrus aromatics. This batch belongs to the Bourbon variety micro-lot.

Variety: Bourbon

Processing Station: Panyinga Processing Station

Flavor Notes: Grape skin, orange wine, fermented fruits

This batch is a natural processed Bourbon micro-lot, with the growing region located at the Panyinga Processing Station in the Kabuye area of Kayanza Province, on the slopes of Mount Mardati. The elevation is extremely high, with mountainous areas exceeding 2000 meters. The soil is fertile and gravelly, making it very suitable for coffee cultivation, and it is recognized as the best coffee processing station in Burundi.

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 colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located in areas bordering Rwanda, which has experienced frequent conflicts, creating pressure on coffee production. Almost all coffee produced in Burundi is Arabica, with coffee trees in the Ngozi region planted at elevations above 1200 meters. Burundi coffee has aromatic and rich flavors with excellent acidity, and most of its products are exported to the United States, Germany, Finland, and Japan.

Flavor Profile

Flavor description: Rich aromas of raisins, blackberry jam, and ripe peaches. The front notes present sweet flavors of cranberry, citrus, and peach juice, while rich sweetness from caramel and orange jam permeates the entire cup. The natural processed fermented wine-like aroma is also very prominent, reminiscent of orange wine or peach flavors. It is truly a distinctive Burundi specialty coffee.

Bourbon Coffee

Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica coffee trees of the Bourbon cultivar. Bourbon coffee was initially cultivated in Réunion, which was called Île Bourbon before 1789. It was later occupied by France, connecting it with the African continent and Latin America. It is now one of the two most popular Arabica coffee production regions globally. Bourbon coffee is typically grown at elevations of 3500 to 6500 feet (1062-1972 meters).

Brewing Method

Hand-pour Burundi coffee: 15g of coffee grounds, medium grind (using Fujiyama's burr grinder at setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.