"Upon grinding, Izuba coffee reveals fragrances of orange peel and ripe peach intertwined with the aroma of dried cranberries. Upon tasting, notes of citrusy orange and hints of floral scents take the forefront, accompanied by flavors reminiscent of honey and black tea. In the aftertaste, the essence of peach lingers, providing a clean and delicate finish."

IIzuba, meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. Managed by Ntama Appolinaire, alongside Prosper Merrimee, the operational manager of RM Burundi, Izuba employs 2 full-time staff and around 250 seasonal workers, all local to the station. Situated near the Kibira National Park, the soil and climate at Izuba are perfectly paired for fantastic coffee production.

The three hills surrounding Izuba—Kigeri, Ryamukona, and Mugoyi—are the primary areas from which coffee is collected or delivered. Each volume of cherry sold to Izuba is meticulously recorded by producer and hillside, highlighting the unique variances in profile from locations around the washing station.

Izuba currently produces washed coffees and is actively developing both honey, natural, and specialty processed lots. The selected cherries for this lot are chosen based on a specific Brix level. Once selected, the cherries are placed in fermentation tanks and fermented for 72 hours. After fermentation, the cherries are depulped and washed. The washed parchment is then carried to the drying tables for 2 to 3 weeks. Sorting is conducted throughout the drying process, with sifting to ensure a harmonized drying process. The moisture content of the cherries is monitored twice daily, and any cherry with visual defects is removed. Once dried, the cherries are bagged and taken to the warehouse for cupping at the lab. Once satisfied, the dried cherries are sent to Budeca, Burundi's largest dry mill. The milled cherries are first hand-sorted and then mechanically sorted using UV sensors.

Variety : Red Bourbon
Altitude : 1500 - 1700m
Process : Washed
Origin : Kayanza