Burundi Kayanza Mpanga 2015
Jean Clément Birabereye represents a new generation of entrepreneur for Burundi—he’s working to develop a mill and cupping lab so that his team can manage the coffee from tree to port. The coffee fruit is pulped and then fermented twice using wet and dry methods in order to clean it and remove the sticky mucilage. The result is an incredibly fresh, well-balanced cup. It’s no wonder that Mpanga recently took first place in Burundi’s Cup of Excellence. Floral and citrus notes will make you feel like spring is nearly here, even if you’re currently freezing from subarctic temperatures and prefer to hibernate in your house. Order a pizza and have yourself a little dance party, because this cup tastes like pure sunshine.