Burundi Kayanza - Incuti - Washed Process

Burundi Kayanza - Incuti - (Light Brown Sugar, Orange Blossom, Cinnamon Stick)

  • Brown sugar, golden grahams, velvet body with an orange essence, soft cinnamon finish.
  • Variety: Bourbon

  • Altitude: 1900 masl
  • Washed Processed

We were first introduced to Jeanine Niyonzima-Aroian, the founder of JNP Coffees, in February of last year in our collaboration with Casa Agria and their Black is Beautiful beer. We were so pleased with the way the coffee came out that we knew that we wanted to bring it back and share it with all of you!

Jeanine Niyonzima-Aroian, the founder of JNP Coffees, is without a doubt one of the most influential individuals in Burundi coffee today. JNP Coffee is highly focused on women’s empowerment, and along with a few local women’s rights advocates, formulated the Burundi chapter of the International Women’s Coffee Alliance.

Burundi

A local leader of a producer group in Kayanza Province, perhaps Burundi’s best known coffee terroir. There are two distinct processing lots, Kirundi which is often used to mean ‘’friend” and Incuti, which translates to “relative” and the one that we are featuring here. 

Fully washed processing by the Incuti group is as detailed as anywhere in Burundi where the best coffees are produced. Cherry is floated for density and visible defects prior to depulping and fermentation. After fermentation is complete the wet parchment is sorted by density in concrete washing channels. Drying takes place at first under shade, and then in open air with the parchment piled into pyramids, which are flattened and re-shaped each day as a form of incremental air exposure to slowly and evenly dry the coffee and lock in the final moisture. The resulting profile is juicy and lime-like, a great expression of high-elevation Kayanza.

Click the link to learn more about JNP Coffee .

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