Burundi Kawasili Coffee Drip | Burundi Coffee | Archers Coffee

Burundi - Kawasili

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hints of creme brulee tart, dried dates, and oolong tea

Producer: Andrea Fabiani
Location: Gahombo, Kayanza Province
Variety: Red Bourbon
Process: Natural
Altitude: 1,700 - 1,800 masl
Crop Year: 2021

The Kawasili Company

Through KAWASILI, our subsidiary, we diligently source cherries and export green coffee produced and processed in 1.700/1.800 masl of Gahombo Kayanza Province, Burundi.
Our team, led by founders Diane Nsengiyumva Fabiani and Andrea Fabiani, agronomic engineers, are fully dedicated to promote Burundi coffees and contribute to the growth of the Kayanza Province coffee industry.

The KAWASILI project was initiated on the shared values regarding the reduction of environmental and sanitary impacts of the coffee industry.
We also monitor the processing phase (exclusively natural processing), to limit excessive water consumption and bacterial contaminations caused by the mismanagement of fermented pulps frequently induced by washed coffee processing.
While crusading to convert local producers and cooperatives to work with organic products, KAWASILI also engaged in some innovative experiments, like extreme fermentation processes, biodynamic monitoring and anaerobic-environment fermentation.

We assist coffee farmers in their production process by providing agricultural consultancy expertise. Our focus is primarily directed towards sourcing and marketing quality coffee for the producers, too often weakened by their precarious position.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.