Burundi is a new player as a supplier of high quality specialty coffee, the result of major development projects by the World Bank and Michigan State University.
Kiryama is the name of a private washing station / wet mill in the Kayanza region in extreme northern Burundi, near the border with Rwanda, where this coffee is collected and processed. In Burundi all coffee is processed and sold at the washing station. It’s where washed coffee processing takes place – skin removal, fermentation and sun dried on raised beds. Traditional processing methods here pulp the coffee and “dry ferment” it for up to twelve hours, then fully wash with clean mountain water for another twelve to twenty four hours, and finally soak for an additional twelve to eighteen hours before being dried in parchment on raised beds. The beans themselves, grown exclusively by small area farmers, are all Bourbon varietal or Bourbon derivatives such as Jackson and Mibirzi. The Kiryama washing station is at 1760 meters, about 5800 feet.
In Burundi the majority of coffee is grown by subsistence farmers. In fact, about 800,000 families in this small country of only 9 million people, grow or are involved with coffee; it accounts for 80 percent of Burundi’s export revenue. Almost all of it is Arabica and of the Bourbon varietal. Farmers grow crops for their own food supply but also grow some cash crops, such as coffee. Most farms have between 50 and 250 trees, only enough to a couple of sacks of coffee in total. The coffee, once picked, has to be rushed to the local washing station.

Roasting Notes: Sturdy, dense Bourbon can handle roasts between City+ at the minimum end to Viennese on the longer end, the latter a possibility as a single origin espresso. But best roast and use, in our opinion, is as French press or drip and roasted Full City. Pull at the very start of second crack and some of the high notes will be present while the chocolate aspects will be well defined.
An unusual African Burundi with a medium velvety body and low acidity.
Some spice characteristics of clove, cinnamon and cocoa. A full flavor coffee with depth.
AROMA: molasses, golden raisin; FLAVOR: bright fruit notes up front, savory undertones.
Creamy body, sweet fruit finish; VARIETAL: bourbon
Cupping notes for this coffee show a nice taste of milk chocolate with wonderful fruit notes of lemon and tangerine. This is roasted medium to Viennese to bring out the best of this coffee.