A malic sweetness similar to pear integrates perfectly with the spiced qualities of a cider and tannic finish of a strong black tea in this beautiful offering from Burundi.
Various Small Producers
1700 - 2000 Meters
April - June
Pear, Spiced Cider, Black Tea
Since the introduction by the Belgians in the 1930s, coffee cultivation in Burundi has been entirely smallholder farmers. There are more than 700,000 families that are directly involved with coffee farming today over 60,000 hectares of land. With a horrific history of the upheaval of decolonization and civil war, Burundi has one of the lowest incomes per capita in Eastern Africa. This does not discount the consistent coffee quality and hope that radiates from the people of Burundi.
The Munkaze washing station is located in the Northern province of Kayanza. This washing station processes coffee for more than 800 farmers from the Twaranyuzwe Coop and Local communities. Munkaze is owned and managed by Ephrem Sebatigita and associates. The Sebatigita family has been farming coffee in Burundi since 1938 and is one of the oldest coffee producing families in the Kayanza Province. At Munkaze they will dry ferment the coffee for 12-18 hours and soak for an additional 12 hours to then be dried on raised beds for 15 to 20 days. As a result, we are able to enjoy this beautiful coffee that will leave you looking forward to next year’s harvest.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.