SUMP BURUNDI KIREMA

ST. LOUIS, MISSOURI

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The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies. However, the Kirema has a different profile altogether: In the cup expect dark chocolate, vanilla & mulled wine with grapefruit on the finish.

This season's Kirema lot is fully washed, and has undergone a single, 13 hour fermentation, before being dried on raised beds for between 20 and 22 days, depending on the weather. Once it has been processed in this way, the coffee is transported to SEGEC for milling and export.