Burundi Kayanza Coffee

Why this coffee matters

Nestled along Burundi’s northern border with Rwanda, the Kayanza region is famous for producing some of East Africa’s most elegant coffees. Its high altitude, fertile volcanic soil and cool climate slow cherry maturation, enhancing flavour development. Thousands of smallholder farmers cultivate Bourbon-variety Arabica on tiny family plots, hand-picking ripe cherries for communal washing stations. The result is a bright, fruit-forward cup that rivals the finest lots from Kenya or Ethiopia while reflecting Burundi’s unique terroir.

Origin & Processing

• Region: Kayanza Province, northern Burundi
• Elevation: 1 700–2 000 m asl
• Process: Fully washed; sun-dried on raised African beds
• Recommended Roast: Medium-light, to highlight fruit and floral complexity

After harvest (April–July), farmers deliver ripe cherries to local washing stations, where they’re floated for quality, pulped and fermented for 12–18 hours. The parchment is then rinsed, soaked in clean water for additional refinement, and dried under the sun for up to two weeks. This meticulous process yields remarkable clarity and vibrant acidity in the cup.

Sustainability & Craft

Coffee farming in Kayanza is almost entirely community-based. Each household cultivates fewer than two hectares, often intercropping coffee with bananas and shade trees. Cooperatives and exporters work together to provide agronomy training and fair premiums. Many washing stations now reinvest in clean-water initiatives and soil regeneration programs. Spectra Coffee supports this ecosystem by sourcing traceable lots through transparent partners and roasting them in small batches to accentuate the region’s layered sweetness and tea-like body.

Cup Experience

Aromatic notes of jasmine, honey and citrus blossom lead into flavours of red currant, black tea and brown sugar. The cup opens with sparkling acidity and softens into a silky, tea-like body. A caramel sweetness lingers on the finish, with gentle hints of cocoa and spice as it cools. Bright yet refined—this coffee showcases the best of Burundi’s highland terroir.

Cup Profile

• Aroma: Floral, honey, citrus blossom
• Taste: Red currant, black tea, caramel, brown sugar, light cocoa
• Body: Silky and tea-like
• Acidity: Bright, crisp, citrus-fruit tones
• Finish: Sweet, lingering with caramel and spice

Brew Tips

• Cone Drip (V60/Chemex): 20 g medium-fine coffee : 320 g water (1:16) at 92–95 °C; 3 min brew accentuates brightness and floral aroma.
• Flat Basket Drip (Auto): Medium grind; highlights caramel sweetness and body.
• French Press: Coarse grind, 1:15 ratio; 4 min steep gives a clean, tea-like body with subtle fruit.
• Pump Espresso: Fine grind, 1:2 ratio, ~27 sec; yields a syrupy shot with black-tea clarity.
• Stovetop (Moka): Medium-fine grind; produces a strong, sweet brew with caramel depth.
• Whole Bean: Grind immediately before brewing to preserve floral aromatics.

FAQ

• What makes Kayanza coffee unique?
  Kayanza’s high elevation and volcanic soil produce Bourbon-variety beans with crisp acidity and pronounced sweetness. Its washed process yields clarity and tea-like elegance uncommon in other African coffees.
• Is this coffee traceable?
  Yes. We work with certified exporters and cooperatives that trace each lot back to its washing station and network of smallholder farmers.
• How should I store it?
  Keep sealed in an airtight container, away from light and moisture. Grind only before brewing for best results.