The Kayanza Province is known for producing the highest quality coffees in Burundi. This particular coffee was a first place winner of the Cup of Excellence in 2013.
Unique to this coffee is the double-fermentation process, which is not often seen in Burundi. After de-pulping, the coffee undergoes an overnight fermentation for 8-12 hours. It is then then transferred to another tank for a shorter period of fermentation before mucilage is removed, after which it is moved to raised beds for drying.
Women farmers contribute to tending and sorting this coffee in this high-altitude microclimate. The unusually cooler climate contributes to the distinctiveness of this coffee.
JNP has a long-standing relationship with these farmers, establishing a close bond.
