Kayanza Coffee Beans: Burundi
Kayanza Coffee Beans: Burundi
Experience the rich and distinctive flavors of Kanyanza coffee, cultivated in the picturesque hills of Burundi. With every bag, you get:
Sustainably Sourced: Our coffee beans are ethically sourced from farms that pay fair wages to hardworking farmers.
Empowering Farmers: We believe in putting profits back into the hands of the farmers who work tirelessly to produce these exceptional beans.
Quality Assurance: Our beans undergo rigorous quality checks to ensure that you receive only the finest, freshly roasted coffee beans.
A World of Aromas: Explore a diverse range of tasting notes, from fruity and floral to earthy and spicy, offering a delightful sensory journey with every cup.
Versatile Brewing: These beans are perfect for various brewing methods, including drip, espresso, French press, and more, allowing you to craft your ideal coffee experience.
Burundian Heritage: Immerse yourself in the rich coffee culture of Burundi where coffee is more than a beverage; it's a tradition, a way of life, and a source of pride.
Every bag is 12 Oz which translates to ~32 cups of fresh coffee
Never Run Out of Freshly Roasted Coffee: If you prefer, subscribe to our coffee delivery service and say goodbye to the hassle of running out of your favorite brew.
Specialty Coffee Experience: Each batch is carefully selected and roasted to perfection, guaranteeing a consistent and exceptional coffee experience.
Cupping: Red Stone fruit notes (like Plum and Cherry), Chocolate, Whiskey, and mild Citrus acidity
Drying Method: Sun-dried on raised beds
Free Shipping: Enjoy the convenience of free shipping with every order above $50
PUTTING THE FARMER FIRST
Jeanine Niyonzima-Aroian, the founder of JNP Coffees, is without a doubt one of the most influential individuals in Burundi coffee today. Raised in Bujumbura, Jeanine would go on to earn an MBA from Northwestern University’s prestigious Kellogg School, cycle through corporate America, and eventually reconnect with her birth country by founding Burundi Friends International, a not-for-profit that funds educational and economic empowerment programs for rural Burundians, which is now in its 13th year. After a few years marketing Burundi coffees stateside for friends and family, Jeanine realized she had every reason to lead the business, and JNP Coffee was born.
Social Impact
JNP Coffee is highly focused on women’s empowerment, and along with a few local women’s rights advocates, formulated the Burundi chapter of the International Women’s Coffee Alliance. The network of IWCA farmer members in Burundi is now more than 2,000, whose coffee is differentiated by membership, marketed for its traceability and impact, and which generates end-of-year premiums for all involved.
In fact, the IWCA value chain has been so impactful that JNP has created additional programs to expand their farmer base and generate premiums beyond the IWCA registered growers. This is one of those additional programs. A local leader of a producer group in Kayanza Province, perhaps Burundi’s best known coffee terroir, decided to seek JNP’s partnership. He had heard of JNP’s assistance programs and post-harvest premiums and wanted to know how to involve his group. For groups like this JNP has established the “Dushime” program (dushime in Kirundi translates to “let’s be thankful”), which provides quality consulting, lot selection, marketing to JNP’s buyer community, and end-of-year premiums.
This coffee, created from two distinct processing lots, has been titled Incuti, which translates to “relative”, and is often used to mean ‘’friend” in Kirundi. A fitting title for a new coffee relationship between Burundians. In Kayanza and Ngozi, the two provinces at the heart of the nation’s coffee production, competition for cherry can be fierce, so washing stations may pay well above the country’s minimum price to court premium harvests.
JNP coffee goes a step further, returning second payments to farmers and investing in opportunities for education and community building. Fully washed processing by the Incuti group is as detailed as anywhere in Burundi where the best coffees are produced. Cherry is floated for density and visible defects prior to depulping and fermentation. After fermentation is complete the wet parchment is sorted by density in concrete washing channels. Drying takes place at first under shade, and then in open air with the parchment piled into pyramids, which are flattened and re-shaped each day as a form of incremental air exposure to slowly and evenly dry the coffee and lock in the final moisture. The resulting profile is juicy and lime-like, a great expression of high-elevation Kayanza.
“Empower Africans Through A Living Wage”
