We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Gatara, Kayanza
Varietal: Bourbon
Process: Washed
Altitude: 1672 MASL
 
Most of Burundi's coffee is produced in the highlands of Kayanza. Located in northern Burundi along the border of Rwanda, small producers typically harvest and take cherries to community delivery sites that are all processed together at wet mills.
 
Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly 11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood.
 
A Typica-related variety that is the result of a natural mutation of Typica-derivative coffees cultivated in Yemen and transplanted to Île Bourbon (now called Réunion Island).