Burundi Kayanza Businde Lot 100

Region: Businde station, Kayanza, Burundi Varietal: Bourbon Altitude: 1650-1800m Processing: Washed, and sun-dried on raised beds Roast: Light Notes: Round body, Bright acidity, Dried cherries, Black grape One of the challenges to coffee farming in Burundi is transportation. Increasing the number of washing stations has led to increase in control of quality and micro-climate specific lot separations. Cool highlands, soil, and high altitude are ideal in Burundi, and we found this lot exemplary of those circumstances. The station collects cherry for 650 local farmers (living within 3 miles). The station ownership pays 20% higher than local market rates, and staff receives 60% more than typical labor rates. Their controlled fermentation processes, and 20 days of drying on raised beds lead to a beautiful coffee.