Description

Burundi Kayanza (Washed Bourbon)

Profile Data

• Origin: Burundi

• Region: Kayanza Province, Northern Burundi

• Altitude: 1,700 – 2,000 masl

• Variety: Red Bourbon

• Process: Washed (Fully Washed / Wet Process)

• Farmers: Smallholder farmers, community washing stations

• Harvest: April – July

Cupping Score

• SCAA Score: 86 – 88 (Specialty Coffee grade)

• Fragrance/Aroma: Floral, citrus, sweet spice

• Flavor: Bright citrus (lemon, orange), red berries, black tea, caramel

• Acidity: High, lively, sparkling

• Body: Medium, silky, tea-like

• Aftertaste: Clean, sweet, lingering with citrus and floral notes

Region – Kayanza, Burundi

Kayanza, located in northern Burundi near the Rwandan border, is renowned for producing some of East Africa’s best specialty coffees. The region’s volcanic soil, high altitude, and cool climate provide ideal growing conditions for Red Bourbon Arabica. Coffee here is typically processed at community washing stations, which maintain high quality standards and consistency.

Flavor Characteristics

Burundi Kayanza (Washed Bourbon) offers a cup that is bright, clean, and complex, with tasting notes such as:

• Fruity: citrus (orange, lemon), red berries

• Sweet: caramel, sugarcane

• Floral: jasmine, tea-like fragrance

• Mouthfeel: medium body, silky, refined

Often described as sharing similarities with Rwandan coffees, but with a unique tea-like delicacy and sweetness.

Significance

• East African Excellence – Burundi is gaining global recognition as a top-tier specialty coffee origin, with Kayanza at the forefront.

• Community-Driven – Coffee production in Kayanza is centered around smallholder farmers, with washing stations supporting quality control and farmer livelihoods.

• International Recognition – Coffees from Kayanza often perform strongly in Cup of Excellence competitions.

• Unique Identity – Known for its bright acidity, tea-like body, and floral-sweet balance, making it a favorite among roasters worldwide.