Phoenix’s first Burundi purchase in six years comes from the Remera smallholder community of the country’s Kayanza region. Although originally grown as a cash crop for Belgian colonists in the 1920s, coffee remains a significant export for Burundi even 60 years after the country’s independence. Despite significant hurdles due to both government intervention in pricing (making lot separations for increased crop quality nearly impossible) and the logistical challenges of moving freight from the landlocked central African nation, Burundi has more recently embraced specialty coffee production, resulting in exceptional lots like this.

This washed process red bourbon varietal was grown in rich clay soil on the edge of the Kibira National Forest between 1800 and 2200 MASL. Cherry is walked from the Remera hill to the Umoco washing station (a trip that usually takes an hour by car), where it is sorted, depulped, and undergoes two 12 hour wet fermentations before drying on raised beds for 20-25 days. 

We’ve found this to be a sweet, texture-forward coffee, especially compared to coffees from other east African countries. Lots of red fruit and sweet cream, hints of oolong and red wine on the acidity, and a long, glassy finish. 

Net weight: 12 ounces