Milk chocolate, floral notes and spices.

In the south of Burundi, in the Rumonge region, lies the Mabanza washing station, where local smallholders deliver their ripe cherries for processing. Although coffee is grown in several regions of the country, Burundian production is closely tied to small family farms and to the work of the washing stations, which are essential for collecting, sorting and processing the coffee before export.

The Mabanza station, located at 1,572 metres above sea level, works with around 400 smallholder farmers who grow arabica coffee on nutrient-rich ferralitic soils. It can process between 250 and 350 tonnes of cherry per harvest and has 47 African beds for drying. Working closely with the farmers and controlling each stage of processing helps protect the quality of the coffee and bring out the potential of the region.

This lot is made up of the Bourbon variety and is processed using the washed method. After the ripe cherries are hand-picked, the coffee is taken to the station, where it is carefully processed and dried on African beds. This system encourages even moisture loss and allows drying to be controlled before the coffee is prepared for storage and export.

In the cup we find a sweet base of milk chocolate, accompanied by delicate floral notes and a light hint of spice. The fragrance is fruity and expressive, while the chocolate brings an indulgent feel that wraps around the whole cup. The result is a balanced profile, where the floral notes add delicacy without taking anything away from its sweetness.

Its creamy body and gentle acidity complete a round, pleasant and easy-drinking cup. A Burundi that combines the sweetness of chocolate with the elegance of flowers and a subtle touch of spice, ideal for anyone looking for a coffee with personality.