Burundi Conventional Kayanza Women’s Group Coffee
- Cultivars: Bourbon/Arabica coffee
- Processing Method: Fully Washed Dried on beds for 10 to 14 days 3 month maturation in parchment.
- Region: Kirundo Burundi
- Harvest: March to June
- Cupping Notes: Bright acidity, intense sweetness, blackberry, citrus.
- Altitude: 1650-1750 masl
- Aroma: Jasmine, Chocolate, and Earl Grey