Burundi is often referred to as “The Heart of Africa”, and rightly so. The people of Burundi have an amazing spirit, and have fully embraced their raw talent for growing and harvesting coffee, The Republic of Burundi has been independent since July 1st 1962, and is a small landlocked country just under 28,000 square kilometers. There is a population of just about 8 million people, 50% of which are under the age of 14. 90% of the population relies on farming as their main source of income, and coffee is by far the largest export. Being on the ground, we have seen first hand the huge steps forward the people of Burundi have taken to rebuild their country following their nearly 12 year civil war that ended in 2005. Coffee farming and production has quite literally saved many of their lives These coffees are processed with double fermentation; 18 hours dry fermentation, then 18 hours wet fermentation, followed by 12 hours of soaking. The drying time then usually takes 5 days from there. Beans are exposed to the sun gradually using shade screens. We are really excited about the black current flavor present in good Burundis, a flavor profile we usually find in great Kenyans that we dont find in any other East Africans.
Semisweet chocolate, manderin orange, caramel, heavy body