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Kayanza origin in Burundi

Burundi

Kayanza highlands

Burundi / Kayanza highlands

Kayanza

Burundi · Great Lakes Coffee

LightWashed$21.50

A delicate Burundi with black-tea structure, lime acidity, and gentle floral high notes.

Why this coffee works

Burundi is a good choice for drinkers who like East African brightness with a gentler profile.

Flavor notes

black tealimefloralsdelicate
Variety
Red Bourbon
Producer
Kayanza washing stations
Process
Washed
Roast
Light
Altitude
1800 m · Great Lakes highland
Harvest
March to July

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Acidity

Lime

Body

Light

Sweetness

Cane sugar

Finish

Black tea

Brew guide

Start with V60

Rest 7-18 days off roast
Ratio
1:16.5
Grind
Medium-fine
Temp
93 C
Time
2:40

A slightly longer ratio lets the tea-like structure feel elegant rather than sharp.

Buying note

Pairing and lot context

Lot
Washed hill lot
Pair with
Lime pound cake
Best window
7-18 days off roast

Preparation methods

Choose the equipment by the cup you want

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.

Origin

Burundi shapes this coffee

Great Lakes highlands

Kayanza highlands · -3.37, 29.92

Terrain

Small farms around high hills and washing stations in the Great Lakes region.

Seed context

Red Bourbon is common here, and careful washing helps preserve delicate structure from smallholder lots.

Cup expectation

Look for tea-like texture, lime, florals and gentle cane-sugar sweetness.

Brew context

Paper filter methods keep the cup transparent and stop the acidity from feeling heavy.