Burundi Kayanza Bourbon

Fig, Lemon, Black Tea, Ginger Snap Brisk is the word for this brew. Burundi may be near Rwanda, but it ain't a fruit factory. It may be near Tanzania, but it ain't an acid trip. It's about citrus and spice and sugar and, yes, briskness. The country is well suited to coffee production, particularly the mountainous area in the north, which is peppered with micro zones. That's where Kayanza sits, and it's widely considered the finest growing area in the country.  Grabbing a lot from Kayanza can be competitive. In this case, one of Burundi's premier coffee outfits, JNP coffee, snagged gold by paying high premiums and making reinvestments in community infrastructure. A local producing group helmed the processing as part of JNP's Dushime program. What did those overachieving Kayanza folks do?  Well, first they floated pure bourbon cherries for density and visible defects. Then they depulped and fermented the harvest before putting it through concrete wash channels. Next came shade drying,