The East African country of Burundi is often overlooked for its coffee quality but produces some of the most exceptional coffees in the region. Within the country the northern highland district of Kayanza sits alongside the border with Southern Rwanda and is home to Burundi’s highest quality coffees.
Most farmers in Burundi own land with a few hundred trees at most. They pool their coffee together via centralised washing stations as is common throughout most of the wider region. These washing stations are owned by a mixture of government, multi-national corporation or smaller, local exporters. At Artisan Roast we have partnered with Ephrem Sebatigita, a local washing station owner and exporter who owns six washing stations. Of these, Ephram’s station at Munkaze produces his highest quality and some of the best in Burundi itself.
This selection from Munkaze is a natural process. Natural processed coffees are extremely rare in the country and need deft skill and attention to be produced well in what can be a cold and humid climate during the harvest season. Ephram carefully manages his natural coffees, drying the cherries in thin layers over three weeks. This allows subtle fermentation to take place in the fruit while it dries, producing distinctive and quality coffees very different from the more traditional washed processed Burundian style.
This UK exclusive micro-lot from Munkaze has a whole range of flavour notes present depending on the brew method used. We have found various combinations of strawberry, cranberry, vanilla and florals combining with orange citrus and amaretto. The creamy mouthfeel leads onto a medium to low intensity sparkling acidity on the finish. This acidity provides excellent structure for the aftertaste which lingers long after the last sip.