The Farmers... The coffee farmers of Kiryama cultivate heirloom Bourbon, Mibirizi, and Jackson coffee varieties at 1760 meters above sea level. With sweet, clean notes of pomegranate, red grape, and orange; their latest harvest is a delicious expression of Burundi's burgeoning agricultural craftsmanship.

The Flavors... The intense citrusy floral character of Burundian coffees invites comparison to Ethiopian and Kenyan coffees, but there is a particular sweet citrusy flavor unique to Burundi.

The Technique... The key to quality in Burundi is the washing station. At a Burundian washing station, farmers bring their coffee cherry where it is selected for ripeness, the fruit skin is removed, and it is fermented and washed. This fermentation and washing has a huge impact on coffee flavor, and the skill and technique of the washing station is essential to creating great coffee.