Burundi and Rwanda Coffee
Two of the smallest countries in the heart of East Africa’s coffee growing highlands produce some of our favorite fall and winter arrivals each year, unique in flavor and in provenance. Rolling mountain ranges, cool nights, an abundance of fresh water, and access to legacy Bourbon type cultivars set the stage for excellent flavor profiles. Meanwhile, the investment of resources, including farmer access to education and fertilizer, hints at the resilience and dedication of the people who – even at the smallest of imaginable production scales – are producing unmatched coffees. Rwandan coffees range from tea-like to tart, showcasing a range of orange and lemony citrus flavors and are nearly always accompanied by a hint of spice and glossy texture. Burundi coffees grown just to the south provide more intense dark fruit notes accompanied by zesty grapefruit and blackberry flavors, and recently honey and natural coffees are showing a whole new side to the lush, ripe berry and cherry sweetness these processes can impart.