Burundi

Burundi shares border and character with Rwanda. Its coffee grows between 1,500 and 2,000 m, especially in the north of the country, and is harvested from March to July.

The local tradition is double washing: after fermentation, the grain is washed, soaked and washed again before drying. The result is a very clean cup. There are also natural.

In the cup you will find fruits from the forest, black tea and a marked sweetness.

• Kayanza: the best known region.
• Ngozi and Kirundo: also in the north.

As in Rwanda, there is the potato defect: some isolated grain can smell like raw potato when milling it. His cause is still under discussion. If you notice, discard that dose and continue with the bag.

Burundi shines in filter. Try a wash in V60 or Chemex with clear tweets, or a natural in AeroPress if you like the most fruity and sweet cups.