Burundi, Campazi

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Bright
  55
• Clean
  45
• Sweet
  25

Grown by 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 in the high hills of Kayanza, Burundi, this limited-release coffee highlights the clarity and sweetness that have made washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Burundi coffees increasingly sought after. Through a meticulous double-fermentation process and slow drying on traditional African raised beds, the cup develops vibrant notes of cherry, blood orange, and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. with a bright, balanced structure. Sourced through the Umoco Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., where producers continue to invest in quality despite significant challenges, this coffee offers a beautifully approachable expression of Burundi—combining lively fruit character, refined sweetness, and everyday drinkability in every cup.