The Kazoza N’Ikawa cooperative in Mpemba, Burundi, is known for its commitment to quality coffee processing. In 2014, they began to experiment with a specially-prepared natural process. At that time, high quality naturals were uncommon in Burundi. Today, these coffees are more common though the cooperative’s consistent processing standards result in one of our favorites we taste each year from Burundi. This small lot showcases notes of dried date, citrus, and cream.
Counter Culture only roasts the coffea arabica, but, under the species of arabica, we buy dozens of different coffee varieties from around the world. Learn more about varieties here.
Processing is the method to turn the fruit from a coffee tree into dried green coffee ready for roasting.
This refers to the elevation at which this coffee was grown.
Through late-March 2021
This refers to the amount of time this coffee will be available for purchase at Counter Culture. Availability is determined by supply and also when the coffee tastes the freshest.
Kayanza is a province in the northwest of Burundi known for its tea and coffee production. Farms associated with Kazoza N’Ikawa are small, generally having less than 1 hectare of land with just a few hundred coffee trees. Farms here, and in most of Burundi, have very little shade—mainly eucalyptus—and are intercropped with fruits, vegetables, and potatoes.
In 2009, we met the cooperative’s president Germaine Simbayobewe on our very first sourcing trip to Burundi. We were immediately struck by his passion for coffee. A few years later, we met Germaine again—this time at Kazoza—and saw his drive and seriousness manifest again in this new cooperative. The coffee from Mpemba is some of the best-picked and best-sorted coffee we have seen in Burundi, so we were not surprised in 2013 when Mpemba took fourth place in the Cup of Excellence. This is our seventh year selling a natural sundried processed lot from the group, along with help from the cooperative union, COCOCA, of which this cooperative is a member.
Like many coffees from the Great Lakes region of East Africa, there is a small likelihood of experiencing a defect called Potato Taste Defect, or PTD, when grinding your coffee. Though a bit unpleasant and highly aromatic, PTD affects individual beans and is completely safe to consume. We've measured the PTD incidence rate of this lot to be 1 occurrence in 6.25 pounds, on average. If you'd like to learn more about this defect, as well as some tips for avoiding it in your cup, head to www.counterculturecoffee.com/PTD.
You may also like