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Kayanza

Burundi

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Description

Origin: Burundi

Farm/Region:Maruri - Kayanza

Tasting Notes:BloodOrange, Green Grape & Dark Chocolate

Producer: Various Small holders

Varietal:Bourbon

Processing: Washed

Altitude: 1800 - 1900 m.a.s.l

Roast Profile:Filter

Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30

About The Coffee: This coffee is produced at Dusangirijambo Coop located in central Burundi in the Karuzi province. This coop was established in 2013 and is under the umbrella of  COCOCA which is a union cooperative of coffee growers in Burundi.

Burundi microlots are selected out of the daylots created by various centralised washing stations, basis cup quality. Because the average farmer in Burundi owns 1/8–1/4 a hectare of land, many smallholder farmers will deliver their fresh cherry to a washing station in order to be sorted and processed; microlots, then, are blended lots comprising coffees from many producers that express exquisite coffee, but are not generally traceable to the individual producers.

Shipping & Returns
Shipping within Australia

We use Shippit for all of our online orders which is currently using the following couriers:

Couriers Please

Australia Post

StarTrack

Once your order has been booked you will receive a tracking notification (via text and/or email) from Shippit. If a notification is not received please contact us.

If you require any special delivery requirements, please include them in the notes section at checkout or alternatively, contact customer service.

While we make every effort to deliver within the estimated times, they are an estimate and cannot be guaranteed. Axil use third party delivery companies based on their ability to deliver our products in the best condition and by the estimated delivery date.

We dispatch daily; Monday – Friday. All orders will leave the roastery and warehouse within 2 business days of the order being received. Please note that any orders after 12pm on Friday will be despatched on the following Monday.

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