Intelligentsia

Burundi is seeking to reclaim its rightful place as one of the top sources for high quality coffees. This spectacular micro-lot from the Mibirizi washing station exhibits an exciting complexity with flavors of black cherry, toffee and lavender.
  • SKU 233000
  • Country Burundi
  • Region within Country Kayanza
  • Elevation 1700 - 2000 m.a.s.l
  • Farm / Producer Name Mibirizi Washing Station
  • Farmer / Producer Name Various smallholders
  • Buyer Geoff Watts
  • Cultivar Mibirizi, Jackson, Bourbon
  • Harvest Time May - June 2016
Direct Trade 1
Single Origin 1
In Season 1
Stone FruitDark SugarsFloral

Karyenda Burundi Limited Release

“ Burundi is a country that is relatively unknown to most specialty coffee drinkers in the United States, but we suspect that will change soon. ”

During the 1970s, Burundi was growing some of the most carefully produced coffees in all of Central Africa—and some of the most exciting. Since then, decades of civil conflict, recurring political upheaval and a stifling bureaucracy set the country’s coffee sector back. But today Burundi is surging again, seeking to reclaim its rightful place among the top sources of quality coffee on the continent. How? Vigorous investment, gritty determination and the leadership of a small number of remarkable young entrepreneurs focused relentlessly on quality.

Ramadhan Salum is one of those entrepreneurs. In 2009, he founded his company Kayanza Premium Coffee (KPC) with a single washing station called Buziraguhindwa. Ramadhan immediately began attracting the attention of specialty buyers who recognized his obvious passion and could see clear evidence of his readiness to manage all the details of quality control in the way he operated his “Buzi” mill.

In 2014, Ramadhan launched his second station, named after the Mibirizi cultivar that has been widely distributed throughout the region. Today, he has three washing stations, serving over 7000 individual farmers grouped into 63 small associations. At all three of those stations, KPC uses four steps to optimize quality as it turns fresh coffee cherry to washed seed: flotation to sort cherry by density, hand sorting coffee cherry by color prior to de-pulping, careful de-pulping and a double fermentation and soaking protocol that lasts nearly 40 hours.

Every day, cherries are harvested in the morning and transported by foot or bicycle to one of these stations for sorting and processing. Each of the “day lots” at Mibirizi combines coffee from an average of 200 individual farmers who live in the surrounding communities of Nyabihanga, Mibirizi, Mudusi, and Gatara. Every lot is moved separately through fermentation, drying, and storage so that it can be evaluated for quality. Much like winemakers who utilize bin numbers to identify singular lots, Ramadhan codes his individual day lots with a number. This particular lot is number 22, which indicates that it was created on the 22nd day from the beginning of the season.

We named this coffee Karyenda to honor one of Burundi’s most exciting cultural traditions—its mesmerizing, intoxicating drumming. This music is incredibly powerful—relentless, polyrhythmic and profoundly energetic. We feel the same way about our Burundi coffees. They have a complexity and dynamism that gets our attention and holds us transfixed. Karyenda is highest in the order of ceremonial sacred drums, and its use was reserved for major events or special circumstances that called for its exceptional power. Appropriately, one of its most important functions was to signal the celebration of first fruits and ring in the beginning of the harvest season.

Espresso

Espresso

All home and commercial espresso machines.

Turkish Grind

Turkish Grind

If you need a little bit coarser grind for your espresso machine or utilize this favorite preparation in eastern Europe.

Stovetop Espresso

Stovetop Espresso

Moka pots and stovetop espresso kettles need a very fine grind.

Cone Filter - Paper

Cone Filter - Paper

Most automatic and electric brewers utilize this grind setting.

Cone Filter - Gold

Cone Filter - Gold

Automatic brewers with reusable mesh filters, or a Kone manual brewing insert.

Universal

Universal

If you're buying for a friend, or are just not sure - this is a good grind for most drip brewers.

Technivorm

Technivorm

We found this excellent automatic brewer needed a bit coarser grind than other cone filter brewers.

Vacuum Brewer

Vacuum Brewer

For those with an electric or flame-heated vacuum brewer.

Flat Bottom - Paper

Flat Bottom - Paper

Any basket-style brewer, including automatic and Kalita wave manual brewing.

Flat Bottom - Gold

Flat Bottom - Gold

For automatic brewers with basket-style reusable filters.

French Press

Hario Dripper

Manual pourover cone brewing is a simple, no frills way of brewing.

Grind Type

French Press

A classic of immersion brewing. Select this grind for perfect classical preparation.

Chemex

Chemex

The iconic Chemex, this grind provides a perfectly paired offering for the special filters made for this brewer.

Percolator

Percolator

Our coarsest grind, this also provides a good pre-ground solution for cold brew at home.

Whole Bean

Whole Bean

For those with a grinder at home, we love freshly ground coffee! We prefer burr grinders for a more even brew.