Kiryama

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Funky
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Kiryama is a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. from the hills of Muyinga, Burundi, a region known for its fertile soils and vibrant coffee culture. Spanning 1400–1800 MASL, this microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. benefits from the care of around 2,000 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers, whose dedication ensures consistency and quality. Named after the Kirundi verb “Kuryama” – meaning “to sleep” – the hill was once a restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. place for royal princes, reflecting the serene character of this coffee. Comforting and rich, it presents blueberry, golden raisin, and white chocolate notes, silky and sweet on the palate. Every cup connects you to Burundi’s rich heritage and the livelihoods of the people behind it.