Burundi Kayanza Natural Anaerobic

Origin: Kayanza, Burundi

Variety: Bourbon

Process: Natural Anaerobic

Roast: City+

Tasting notes:  Candied peach, honey

250g

Though small, Burundi has rapidly climbed the ranks to become one of Africa’s top coffee origins. Its secret? Almost all of its coffee is of the Bourbon variety, offering a wonderfully dependable and consistent profile. 

This specific lot comes from the Masha washing station, which collects cherries from over 2,500 local farmers. In Burundi, more than 80% of coffee producers are smallholders tending to just a few hundred trees, yielding less than 10 bags of specialty coffee per season. Because these yields are too small to export individually, community washing stations like Masha step in to sort and blend the harvest into larger, profile-focused lots that highlight the local terroir.

For this particular microlot, the coffee underwent anaerobic fermentation before being finished with natural processing to maximize its brightness and fruity sweetness. The result is a cup boasting an effervescent, orange-soda-like acidity, balanced by tasting notes of ripe peach, raspberry, limeade, and honey. With a silky texture and a clean, crisp finish, it makes a delightful pour-over—but it truly spectacular as a flash-iced coffee for those hot summer afternoons.