This natural processed coffee comes from the Twaranyuzwe cooperative in Kavumu, Burundi, established in 2013 by smallholder coffee farmers. The cooperative's name translates to "we have understood," signifying the members' commitment to understanding and investing in the future of coffee. This lot represents the collective effort of 915 specialty coffee producers, 490 of whom are cooperative members.
The Bourbon varietal cherries are grown at elevations up to 1840 meters above sea level before being transported to the Kavumu Washing Station. Upon arrival, cherries are meticulously sorted to ensure only ripe red cherries proceed to processing. The natural processing method begins with pre-drying in the shade, where intensive sorting removes any remaining defects, followed by 10-15 days of sun drying on raised beds depending on weather conditions.
Harvested in April and exported in October, this coffee showcases the exceptional terroir of Burundi's highlands through its Bourbon genetics. The careful two-stage sorting process and controlled drying create a cup that bursts with tropical fruit character—pineapple and green apple brightness balanced by jammy sweetness and cherry depth—demonstrating why Burundi has emerged as one of Africa's most exciting specialty coffee origins.
Cupping Notes:
Pineapple, jam, green apple, and cherry notes with tropical fruit brightness; very high acidity, average body; high sweetness with vibrant fruit-forward character and juicy complexity.
Try before you stock up with a half-pound sample!