raw sugarcane juice underpins top notes of dried apple, lemon zest and cinnamon stick
This coffee comes from Kazoza N’Ikawa, roughly translating to “the future is coffee”. The cooperative assists members with marketing their coffees, handling cash flow, agronomical support, general business organization, and record keeping. This association has 57 stations in total operating in the Kayanza district of Burundi.
Hand sorting is intensive, and farm workers start sifting out under and over ripe cherry on delivery. Sorting of the parchment coffee continues at the drying tables, and then the green coffee is sifted through once again after dry-milling. Bourbon is the dominant cultivar in the region (as is the case in most of Burundi), a variety known for syrupy sweetness when grown in high altitudes. It’s also a dense bean, especially when grown at high altitudes, which the farms in this area are. The process site is located right around 1800 meters and farms reach upwards of 2000 meters.
This is the second year Sweet Marisa’s team purchasing coffee from this group, an impressive return from last year’s coffee. They produce both washed and naturally processed coffees, this being a wet-processed lot that was bulked together from several day lot selections.
- Origin: Burundi
- Region: Kayanza
- Coop: Kazoza I’Ikawa
- Altitude: 1800-2000m
- Cultivar: Bourbon
- Grade: A1
- Processing: Washed
- Drying: Raised bed sun-dried
- Sourcing: Sweet Maria’s