Burundi Kayanza Province Natural Bourbon Specialty Coffee Beans: Differences, Distinctions, and Award Status

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Pour-over Burundi coffee: 15g of grounds, medium grind (Small Fuji ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway in the coffee bed, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Origin: Other/other
Roast degree: Medium roast

Burundi Kayanza Kabuye Natural

Country: Burundi
Growing altitude: 1750 meters
Region: Kayanza Kabuye
Roast degree: Medium roast
Processing method: Natural

Burundi is located in the southeastern part of central Africa, just 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 Lake Tanganyika forming its southwestern border. The country consists mainly of plateaus and mountains, largely formed by the eastern plateau of the East African Rift Valley. The national average elevation is 1600 meters, earning it the name "Land of Mountains." More than half of the country lies along the famous Lake Tanganyika. The capital is Bujumbura. The western lakeside and valleys, as well as the eastern regions, have a tropical savanna climate, while 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 major rainy season, October to December is the minor rainy season, and other months are dry seasons.

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

Variety: Bourbon
Processing station: Panya Processing Station
Flavor notes: Grape skin, orange wine, fermented fruits

This batch is a natural-processed Bourbon microlot from the Panya Processing Station in the Maldati Peak area of Kabuye, Kayanza Province. The region has very high altitude, with mountainous areas exceeding 2000 meters above sea level. The soil is fertile with gravelly texture, making it extremely suitable for coffee cultivation and widely recognized as Burundi's finest coffee processing station.

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 war-torn Rwanda, which puts pressure on coffee production. Coffee produced in Burundi is almost exclusively Arabica, with coffee trees in the Ngozi region planted at altitudes above 1200 meters. Burundi coffee is known for its aromatic richness and excellent acidity, with most exports going to the United States, Germany, Finland, and Japan.

Flavor Profile

The flavor profile presents rich aromas of raisins, blackberry jam, and ripe peaches. The front notes reveal sweet flavors of cranberry, citrus, and peach juices, while rich sweetness from caramel and orange jam permeates the entire cup. The natural process's fermented wine-like notes are also prominent, reminiscent of orange wine or peach flavors, making this truly a distinctive Burundi specialty coffee.

Bourbon Coffee

Bourbon coffee (French: Café Bourbon) is coffee produced from the Bourbon cultivar of Arabica coffee trees. Bourbon coffee was originally cultivated on Réunion Island, which was called Île Bourbon before 1789. It was later occupied by the French and connected to the African continent and Latin America. It is now one of the two most popular Arabica coffee producing regions in the world. Bourbon coffee is typically grown at altitudes between 3500 to 6500 feet (1062-1972 meters).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473