KAYANZA Coffee-The Heart of Burundi's High-Altitude Excellence. Nestled in the northern highlands of Burundi,Kayanza stands among the country's most prestigious coffee-growing regions. Blessed with fertile volcanic soils,ample rainfall,and elevations above 1,800meters,this province consistenly produces world-class Arabica coffees with exceptional clarity and complexity. Aromatic Profile: -Citrus brightness:notes of orange,lime,and tangerine -Stone fruit sweetness:peach,apricot,and plum -Elegant floral aromas:jasmine,hibiscus,honeysuckle -A lingering finish with hints of honey,caramel,and cocoa nibs Production & Tradition: Kayanza's coffee farmers,often cultivating less than one hectare of land,rely on traditional methods passed down for generations.Each cherry is handpicked at peak ripeness,then carefully washed and fermented at local wet mills.Beans are sun-dried on raised African beds,preserving their bright and delicate character. What Makes it Special: The unique combination of high altitude,cool mountain climate,and artisanal processing results in a coffee that is clean,vibrant,and complex,offering sparkling acidity and a silky body that true coffee lovers will appreciate.
Ngozi coffee:The story of coffee in Ngozi dates back to the early 20th century,when Arabica coffee was introduced to Burundi by Belgian settlers.Over the decades,Ngozi became one of the country's most important coffee-producing regions,
“It's a gem! Upon tasting, the palate reveals a lovely acidity that is revealed by notes of caramel, lemon, grapefruit, and blackberry. The cocoa brings roundness and indulgence to this coffee, which has a lovely length on the palate. At La Pelle Café, this is a specialty coffee that we often recommend, both as a filter and as an espresso.”