This coffee originates from Burundi's Kayanza Province at 1900 meters altitude, processed at the Matongo washing station operated by JNP (Jeanine Niyonzima-Aroian). It is a Bourbon variety from the 2024/2025 harvest. The coffee undergoes a unique double-fermentation washed process: after de-pulping, cherries ferment overnight for 8-12 hours, then transfer to another tank for a shorter fermentation before mucilage removal and drying on raised African beds. Grown in a high-altitude microclimate near Kibira National Park rainforest, the cherries are picked by women coffee farmers among tea, banana, bean, and cassava plants. Flavor notes include dark berries, mandarin, brownie spice, milk chocolate, ripe peach, toffee, and jasmine with good body and high acidity.
Origin
Kayanza (Burundi)
Flavor Notes
Brown Spice, Peach, Jasmine, Blackberry, Dark Berry, Toffee, Mandarin, Brownie Spice
Kaffibrugghúsið, which translates to "The Coffee Brewhouse," was founded in Reykjavík by a team of passionate coffee professionals. They operate with a dynamic and transparent approach, roasting in full view of their customers to share the entire process. Their philosophy is centered on freshness and education, aiming to create a vibrant hub where people can explore and enjoy exceptional coffee roasted on-site.
