We take you on a long overdue trip to bring you our first ever Burundian coffee, called ‘Prince’.
PRINCE BIGAYIMPUNZI OF BURUNDI
This coffee has been named after Prince Bigayimpunzi, who played a key role in building the coffee farming industry in the region. His efforts have helped coffee become the main crop and source of income for more than 1640 farmers in and around Tangara, Burundi.
THE ONE AND ONLY – RED BOURBON
All of the coffee trees grown in Burundi are Red Bourbon. The varietal is a mutation of Typica, known for its high quality and sweet taste. Tightly controlled by the government they ensure only the best Bourbon is grown with progressive initiatives to help support farmer coffee tree renovation. With a low to medium medium yield the varietal is grown on relatively small plots of 250 trees. Making us extremely lucky to try their coffee with a low farm output of 200-300 kilos per harvest per annum.
Can you taste it?
Naturally processed the coffee cherries are dried for 3-4 weeks on raised beds to allow for maximum fermentation. Fruitier in nature because of this, the coffee boasts sweet and tarty flavours with underlying hints of cocoa. The Prince has tasting notes of blackcurrant, dark chocolate with a butter body finish.
African coffees are known for their brightness and fruity nature, which normally flourishes as a black coffee on filter. However, extremely versatile on the palette the Prince can be enjoyed any which way you desire. As the late great Michel Jackson would say…don ‘t matter if you’re black or white.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.