Location: Gashoho commune, Muyinga Province
Cultivar: Bourbon
Process: Natural
Altitude: 1600 - 2000 masl
Taste Notes: Apple, peach, milk chocolate, black teaBest Brewed: Filter methods, or a funky espresso
Roaster Notes: This Burundi is a great example of a natural coffee. Delicious tastes notes of chocolate, peach and a sweet apple - but with a bit of bitterness of black tea to ute the intensity that some naturals can give. Delicious as all brew methods!
Burundi
Masanganzira mill is located in Gashosho commune, Muyinga province, just a few minutes drive from Ikawa Nziza dry mill. It is managed by Pierre, a relatively large scale farmer by Burundian standards. Pierre started producing raised bed naturals in 2020 and has been building a washing station to process fully washed coffee in the future. This lot is a combination of coffee from Pierre's farm as well as those from other local smallholder farmers who deliver to his washing station. This lot is milled and exported by Ikawa Nziza which began in 2013 as a partnership between the owners of Cafex mill and Covoya Europe, specifically aimed at building and promoting the specialty coffee production in Burundi. Ikawa Nziza’s mill is the first purpose-built specialty drymill in Burundi, situated at altitude and designed to cater for high-quality microlot coffees.