In the cup you can expect a lovely dark fruit sweetness. Notes of raisins, plums and cherries give this coffee a really satisfying depth and great balance.

Nyangwe is an 8 hectare farm located on the hills surrounding the town of Kayanza, northern Burundi. Nyangwe is one of many smallholder owned farms whose yearly crop is delivered to the nearby Mpanga washing station to be processed.

Mpanga is both the name of the farm and of the central washing station located in Kayanza Province, Northern Burundi. Both are managed by Jean-Clement Birabereye -a 15-year coffee veteran, who oversaw the construction of the washing station back in 2008. Mpanga processes roughly 1,500 tonnes of coffee per season, with each producer lot separated and named according to the hillside upon which the coffee was grown.

Under Jean-Clement's guidance, Mpanga has achieved incredible results at the Burundi Cup of Excellence, finishing 1st and 3rd in the 2014 competition. As a result of the hard work and diligence Jean-Clement has implemented, Mpanga has become highly regarded for its consistently clean and complex coffees. It's due to these cup qualities, alongside his focus and belief in motivating farmers' meticulous harvesting and agricultural practices, that we have decided to work exclusively with Jean-Clement and Mpanga to source all of our 2017 Burundi coffees this season.

The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies.

For filter or Aeropress we use a 14.5g dose. For espresso, in our cafe, we use 18g doses in a 18g VST basket. Yield was 36g and the shot was taking around 41 seconds which includes a 6 second pre-infusion.