KAYANZA

In Burundi, most coffee is grown by smallholders with just 25–50 trees, each supporting entire families. Washing station managers and exporters, both state-owned (Sogestals) and private, play a vital role in quality control, farmer training and community uplift. The result is distinctive, high-grown coffees like this Kayanza lot, celebrated for their fruit-forward, savoury-sweet character.

Fully washed and sun-dried:

• Single or double fermentation
• Hand-sorted red cherries de-pulped and fermented under water
• Thorough washing and drying on raised African beds (15–21 days)
• Clean, consistent cup with a tea-like body and juicy acidity
  
  

Burundi’s coffee sector sustains around 5 million people. Local washing stations, often managed by cooperatives or private exporters, train farmers in sustainable agronomy and provide seedlings for replanting. The industry’s focus on education and shared infrastructure helps raise both cup quality and rural livelihoods.