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The hidden gem of Muyinga: Mwaramutse Burundi
Nestled amidst picturesque landscapes, the Muyinga province boasts altitudes between 1,500-1,700 metres above sea level, creating the perfect environment for cultivating this hidden gem.
The name “Kiryama” draws its origins from the verb “Kuryama” meaning “to sleep” in Kirundi, the local language. Legend has it, that royal princes used to seek respite on this hill, finding solace in a peaceful slumber before engaging in their daily endeavours throughout the region.
Join us, as we delve into the rich tapestry of Kiryama’s coffee heritage unravelling the secrets behind its tea-like flavours that highlight the delicate nuances of pineapple and grapefruit. From the serene hilltops to the meticulous cultivation techniques, we invite you to savour the captivating tale of this remarkable Burundian coffee.
Exploring the flavour profile
Prepare for a flavour profile of complexity. This exceptional bean is of the red bourbon variety, which is not at all related to alcoholic beverages but is known for its exceptional quality in the coffee cup. The flavour of the cup exhibits characteristics reminiscent of fine tea, delighting coffee aficionados with its unique charm. The gentle notes of pineapple impart a subtle sweetness, creating a delicate harmony with the tang of grapefruit.
This intriguing combination infuses the brew with a bright and vibrant character, making Kiryama a truly distinctive coffee experience.
The tea-like notes of our Kiryama coffee add another layer to its flavour profile.
It is the unique marriage of these notes combined with fruity nuances that make these Specialty Coffee beans an exciting experience for coffee enthusiasts seeking a distinctive taste.
Region & Harvest
The notes of our Kiryama coffee are a testament to the region’s pristine natural environment and the meticulous attention given to each stage of cultivation. The coffee beans thrive in nutrient-rich soil, absorbing the essence of the hilly terrain and cool climate.
Karambo, the producers take a sustainability-focused approach to their production techniques and prefer to priorities the land and environment.
Some of the methods used are erosion control, plant shade, and leguminous plants to add nitrogen to the soil.
Picked at peak ripeness, the cherries then proceed to a central washing station prior to drying.
This process results in a fruitier, brighter, and more complex flavour profile, as described in our article detailing the various coffee processing techniques.
Next time you seek a coffee experience that transcends the ordinary, remember the unique flavours of Kiryama. Awaken your senses, try our Burundi specialty now available as a one-time purchase, or as part of our subscription plan.
