How We're Roasting It: Medium-light
 
From the Importer: "We source exceptional coffees grown in the mountains of East Africa, notable for their sparkling acidity, balanced with fruit and floral characteristics.
 
All our coffees are heirloom Bourbon, with subvarietals Jackson and Mibirizi varieties grown at altitudes between 1,200 and 1,950 m (3,937 to 6,397 feet) above sea level. Rainfall is 1,200 millimeters (47 inches) per year, ideal for growing coffee in the volcanic soil of this region.
 
All coffees from Burundi are small production micro-lots. Many are heritage coffees from plants with no genetic modification, often growing in the shade of banana trees, among cassava plants, corn, beans, and tea. Their quality is genuine and pure. We offer these select coffees to the global market to connect an increasing desire for quality with the sustainable production of Burundi’s growers and to strengthen their communities."
 
One of the best coffees I've ever tasted in my life was from Burundi. It was so good it made me think 'Wow, I could devote large portions of my life to tasting and sharing coffee like this.' And here I am! So when I started the BOP, I knew I wanted to work with people doing top quality work with farmers in Burundi, and JNP was the obvious choice. The founder, Jeanine Niyonzima-Aroian, is on the board of the Specialty Coffee Association; she's a licensed Q-Grader (the coffee equivalent of a sommelier); and she grew up in Burundi. The work she does at origin helps to empower women farmers and build a more sustainable coffee industry through education and investment.