Bwayi

Bwayi is a well managed co-operative and one of 19 co-operatives in the Kayanza Province in the north of Burundi. This 240 kg lot was purchased at the trial Cup of Excellence auction in 2011. Although we have never been to Burundi, our business partner Morten Wennersgaard from Nordic Approach has been there several times and most likely we will try to focus a bit more

on getting coffee from Burundi in the future. The best Burundi coffees are very expressive and very often has an intense floral and fruity aroma remniscent of what you can find in Kenya and Ethiopia.

Co-operative: Bwayi
Lot size: 240 kg
Producer: Several smallholders
Harvest: May 2011
Origin: Kayanza, Burundi.
Growing conditions: 1750 – 1900 m.s.l.
Botanical variety: Bourbon
Process: The coffee is de-pulped with disc pulpers and dry ferment for 12 hours. Then the coffee is rinsed and the coffee goes through a second fermentation for up to 24 hours before washing and soaking in clean water for 12 – 18 hours. After soaking the parchment is dried slowly under shade for the first hours where defect parchment is hand sorted out from the lot. Then the parchment is moved to raised beds and is dried under the sun for about 12 days during which the coffee is rotated constantly and defects are removed by hand.

Flavour description:

Flavours of citrus, coffee flower and ripe cranberries. Mineraly and slim mouthfeel. Lively citric and slight lactic acidity. Short refreshing finish.