Burundi
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 |
| Acidity | |
| 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 |
| Body | |
| Acidity | |
| Cupping Notes | Intense and fragrant coffee with red fruit, toasted nuts and white grape. Light and delicate |