Burundi Campazi Washed (sale)

Description

BURUNDI CAMPAZI WASHED HIBISCUS COLA, SWEET SUGARS, TART RED FRUIT A high-elevation Burundi from the hills of Campazi — clean, complex, and powerful. A classic Burundi washed process focused on clarity. BEAN DETAILS: ORIGIN: Kayanza, Burundi PRODUCER: Umoco washing station ELEVATION: 1,850–2,100 masl VARIETY: Bourbon PROCESS: At the washing station, the coffee undergoes a double fermentation process: 12 hours of wet fermentation followed by another 12 hours in cement tanks. The parchment is then dried for 20 to 25 days on traditional African raised beds. TASTING NOTES: hibiscus cola, sweet sugars, tart red fruits ROAST TYPE: Light Farm Level Burundi Campazi Kayanza A high-elevation Burundi from the hills of Campazi — clean, complex, and quietly powerful. The Place Burundi is a small, landlocked country in East Africa, bordered by Tanzania, Rwanda, the Democratic Republic of Congo, and Lake Tanganyika — the deepest lake in Africa. Despite its size, it is one of the most densely populated countries on the continent, with nearly 13 million people. Most rely on subsistence farming, making coffee and tea essential cash crops for daily life. The Campazi community sits in the Kayanza region, about three hours from the capital, Bujumbura. Reaching the farms requires navigating rugged roads into steep, high-altitude hills — remote, but ideal for coffee. Farming & Community Producers here are smallholders, typically managing 1–2 hectare plots. Coffee is grown largely in full sun, with limited access to fertilizers. To support both soil health and livelihood, families also grow bananas, maize, cassava, and beans. Most producers deliver their cherries to the Umoco washing station — the central processing hub for the region. “Umoco” means light in Kirundi. Delivery is often done on foot, though some farmers use bicycles or motorcycles. Processing A classic Burundi washed process focused on clarity: 12 hours wet fermentation 12 hours dry fermentation in cement tanks Washed clean Dried 20–25 days on African raised beds This careful approach highlights the region’s natural brightness and structure. Terroir Coffee here grows between 1,800–2,200 masl in rich red clay soils. The region borders Kibira National Forest, where dense canopy creates cooler temperatures and increased rainfall. Locally known as the “up country,” this area also holds cultural significance as the resting place of Burundi’s former kings. Why It Matters Coffee production in Burundi comes with real challenges — economic instability, complex regulations, and limited infrastructure all impact producers. Despite this, many farmers continue to produce exceptional coffee. Through partners like Red Fox Coffee Merchants, these coffees find access to global markets, helping producers earn more sustainable prices for their work. Coffee Details Community: CampaziRegion: KayanzaMunicipality: MurutaProducers: Various smallholdersFarm Size: 1–2 hectaresAltitude: 1,850–2,100 maslVariety: Red BourbonProcess: WashedFermentation: 12h wet + 12h dryDrying: 20–25 days on African raised beds