Burundi Arabica Fully washed A 15 Plus
SFA Washing Station

Region Kayanza
Growing Altitude 1800-2000 masl ; 1980 meters
Arabica Variety Bourbon
Harvest Period March- June
Milling Process Fully washed
Aroma Citric, malt
Flavor Blackstrap molasses, lime zest
Body Rich, creamy
Acidity Bright, lemon lime
Cupping Notes clean, rich, slighlty caramel, sweat

Burundi Rugabo

Region Ngozi
Growing Altitude 1650 – 1800 mt.
Arabica Variety Bourbon, Typica (Jackson/Mibirizi)
Harvest Period March – July
Milling Process Fully Washed
Aroma Aromas of raisin and plum, berry flavour that softens to reveal a floral finish
Flavor Nutty chocolate and caramel notes
Body Heavy
Acidity High
Cupping Notes Berries, Very Sweet, Floral

Burundi Sogestal Kayanza

Region Sogestal Kayanza-Central Burundi
Growing Altitude 1880m
Arabica Variety Bourbon
Harvest Period March-June
Milling Process Fully washed and sun dried on raised beds
Aroma Sweet
Flavor Limon-lime
Body Smooth
Cupping Notes


Buziraguhindwa #15

Region Kayanza-Muruta
Growing Altitude 2000m
Arabica Variety Bourbon
Harvest Period March-July
Milling Process Fully washed
Aroma Dried fruit
Flavor Delicate,white grape
Cupping Notes Intense and fragrant coffee with red fruit, toasted nuts and white grape. Light and delicate